RecipeTin Eats’ vegan-friendly coconut, pumpkin and chickpea curry

Ingredients

• 3 tbsp vegetable oil
• 3 whole star anise
• 1 cinnamon stick
• 1 onion, finely diced
• 3 tsp finely grated fresh turmeric (see note)
• 1 tsp finely grated garlic
• 1 tsp finely grated ginger
• 1.5kg pumpkin, peeled, cut into 3cm pieces
• 1½ cups salt-reduced vegetable stock
• 400g can chickpeas, drained
• 270ml can full-fat coconut cream (see note)
• 1 cup coriander leaves (lightly packed), plus extra for garnish
• crispy fried shallots, for garnish (see note)