Chickpea and pumpkin curry | Detox Kitchen

Ingredients

• ½ large pumpkin
• 1 tsp coconut oil
• 1 large onion, finely diced
• 2 garlic cloves, finely sliced
• A thumb-sized piece of ginger, grated with the skin on
• 5 curry leaves (preferably fresh)
• 1 tbsp curry powder
• 3 cardamom pods
• 1 fresh red chilli, seeded and finely sliced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 pomegranate
• 400g tin chickpeas, drained and rinsed
• 200ml coconut milk
• Juice of 1 lime
• A handful of fresh mint leaves, finely chopped, plus extra leaves to garnish