- 1 kg pumpkin, peeled or not, it's up to you - half peeled and half not is good - chopped into 2cm cubes
- 2 tablespoons of olive oil
- 340g can sweet corn kernels
- 2 teaspoons of mustard seeds
- 12 curry leaves
- 1 large onion, chopped finely
- 4 garlic cloves
- 3 green chillies, finely chopped (remove seeds and membranes depending on the level of heat you prefer)
- 2 teaspoons of turmeric
- 1 x 400 ml can coconut milk
- 2 tablespoons of lemon juice
- 1 x 400 gm can chickpeas
- fresh mint for garnish
- Roasted cashews (as many as you like) for garnish
- This is my adaptation of the wonderful Meera Sodha’s vegan recipe for squash and sweetcorn erriseri - adapted to add protein for a perfectly balanced vegan dish served with brown basmati rice. The corn paste is a revelation!
- Toss pumpkin cubes in olive oil, add a good grind of black pepper and roast in oven (200c/180c fan) for 25 minutes, until just starting to caramelise. Then set aside
- Drain sweet corn, blitz in food processor with 2 tablespoons of water to form a paste
- Heat oil in pan, add mustard seeds and curry leaves and let them crackle and pop for a minute or two. Add onion and cook for 10 minutes or longer, stirring occasionally - slow cooking at this stage is the secret to best flavour. Add garlic and chillies and cook for a few minutes more.
- Stir in the sweetcorn paste, turmeric, a grind of pepper (and salt if you wish). Cook for a minute, then add one-third of the coconut milk, stirring gently. Repeat with the rest of the coconut milk. Adding one-third at a time and gently cooking will infuse the flavour and transform the colour to a beautiful vibrant yellow. Mix to make sure everything is nicely combined.
- Use the coconut milk can to add some water - half fill the can and gradually add to the pan. Bring to the boil, let it reduce and thicken. Add the chickpeas and simmer for 10 minutes or so.
- Gently stir in the roast pumpkin and add the lemon juice. Garnish with roasted cashew nuts and mint. Serve with basmati rice. Enjoy!
Product used in recipe
- TCC - Light Coconut Milk