Dr Rupy Aujla Pumpkin Curry Recipe | Easy Vegan Midweek Meal

Ingredients

• 2 tsp coconut oil
• 1 (180g) white onion, finely chopped
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 12 curry leaves
• ½ tsp ground turmeric
• 300g pumpkin or butternut squash, skin on, deseeded and cut into 1.5cm cubes
• 1 large (300g) sweet potato , skin on, cut into 1.5cm cubes
• 1 x 400g can chickpeas, drained and rinsed
• 50g coconut cream
• 150g buckwheat flour
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp coconut oil
• 50g freshly grated or desiccated coconut
• grated zest and juice of 1 lime
• ½ tsp chilli flakes
• 20g coriander, finely chopped