Spiced chickpea, coconut and ginger curry

An affordable, vegie-packed weeknight bowl to boost immunity. Creamy, warming and simple – the perfect winter comfort meal.

You HAVE to give this recipe a go! Not only is it simple and affordable, but the flavours are out of this world. The best part? It combines protein-rich chickpeas with anti-inflammatory ginger, immune-boosting spices and nutrient-dense vegies, resulting in a warming and nourishing meal that strengthens the body’s defences.

Heat the extra virgin olive oil in a large, shallow pot or Dutch oven over medium heat. Add the onion and saute until it becomes translucent, about 3-5 minutes. Add the garlic and ginger, and cook for 1-2 more minutes until fragrant. Stir in the turmeric and curry leaves, and cook for another 1-2 minutes.

Add the chickpeas, stirring to coat them with the spices and aromatics. Cook for 6-8 minutes, then scoop out about a cup of the chickpeas to serve on the finished curry. Use a potato masher to crush the remaining chickpeas in the pot. This will break them down and thicken the curry.

Add the coconut milk, stirring well to combine. Then add the pumpkin pieces and stock, stirring well. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for about 20-25 minutes or until the pumpkin is tender.

Stir in the kale and cook for another 5-10 minutes or until wilted. Taste the curry and add salt and pepper to taste, if required.

Serve the curry hot, adding a dollop of Greek yoghurt, a few extra fresh curry leaves, red chilli flakes and reserved chickpeas to each bowl, and warm pita for dunking.

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