Pumpkin, chickpea and coconut curry | table&spoon

Ingredients

• 1 small Sugar or Hokkaido pumpkin or butternut squash, about 2/3 pound in weight (250g), pick one near where market veggies are kept, or buy pre cubed
• 1 inch (2-3 cm) piece of fresh ginger, skin removed and finely chopped
• 2 shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 1/2 fresh red chili, finely chopped or less if you don't like heat
• small handful of fresh cilantro (coriander)
• a bit of vegetable or avocado oil
• 1/2 teaspoon mustard seeds
• 10 curry leaves (you can substitute 3 large or 5 small bay leaves though not as good)
• 1 teaspoon turmeric
• 1 cup/box chopped tomatoes (I like Pomi or Mutti)
• 1 1/2 cups or about 1 can of coconut milk
• 1 can or about 1 1/2 cups of chickpeas
• 1/2 teaspoon salt
• cooked rice (see recipe on website or use your own)
• chutney
• naan bread
• plain or raita yogurt (store bought or homemade)