Pompoencurry met kikkererwten – pumpkin curry with chickpeas (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/10/pompoencurry-pumpkin-curry-gf-df-sf-v.html

... uash, 1 kg, peeled and cubed1 big red onion, chopped1 or 2 big cloves of garlic, chopped and mashed2 cm fresh gingerroot, chopped fine and mashed1 heaped tsp black mustard seeds1 tbsp curry powder1 tin peeled tomatoes, chopped roughly1 tin coconut milk1 tin chickpeas First clean all vegetables and set ready.Heat some coconut oil, or neutral vegetable oil in a heavy casserole and add mustard seeds. When they start to splutter add onions and fry them on low heat till translucent. Add garlic, ginger and curry powder, give it a good stir and let it fry together for another 3 minutes.Add tomatoes and coconut milk, season with salt and pepper. Bring to the boil, then add cubes of pumpkin and chickpeas and, when a little dry, add some vegetable stock or water. Taste again and adjust when necessary. Let it cook till the pumpkin is done with the lid on, about 20-30 minutes, depending on the cube sizes. Stir once and a while.Serve on steaming hot brown basmati rice, sprinkled with fresh coriander (which I didn’t have today) and perhaps a crunchy papadum. ...