RecipeTin Eats’ vegan-friendly coconut, pumpkin and chickpea curry
With its warm spicy flavours and sunset hues, this is a soulful curry that comes together quickly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.
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)
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