Recipe for Pumpkin, cauliflower and chickpea curry

Pumpkins are all the rage right now. Late autumn is when these hearty roots come into their own, and not only because of Hallowe’en. Market stalls and supermarket shelves are positively brimming with assorted pumpkins and squashes.

Short of chopping up your Hallowe’en pumpkin, you can use almost any variety for this curry.

As well as root vegetables, autumn marks the beginning of the brassica season. The humble cauliflower is particularly prolific, not to mention cheap.

Autumn and winter veg often benefit from warming, earthy spices such as cumin, coriander and chilli. Hearty squash and mild-mannered cauli therefore make the perfect foil for the spicy gravy in this dish.

If you prefer a milder curry, reduce the water and add half a can of coconut milk. Alternatively, stir in a dollop of natural yoghurt before serving. Serve the curry with basmati rice or warm naan bread to soak up the flavoursome sauce.

Ingredients: (serves 4)

500g butternut squash – skinned and chopped into chunks
400g chunky cauliflower florets
2 tbsp light olive/rapeseed oil
3 large white onions – chopped
4 garlic cloves – finely sliced
1 dsp finely grated ginger
1 green chilli – chopped
2 tsp each cumin, coriander and fennel seeds
2 star anise
1 cinnamon stick
6 tomatoes – skinned, de-seeded and roughly chopped
1 can cooked chickpeas
1-2 tsp garam masala
Approx. 300ml water
Large handful baby spinach leaves
Handful fresh coriander – stalks finely chopped, leaves roughly chopped
Juice of half a lemon
Salt and black pepper

Method:
Put the cauliflower and squash into a pan, cover with water and bring to the boil. Immediately remove from the heat, drain well and return to the warm pan.

Lightly toast the cumin, coriander and fennel seeds in a dry-frying pan for 3 minutes, until fragrant. Transfer to a pestle and mortar and grind with a pinch of salt.

Put a casserole pot on to a medium-hot hob. Add the oil followed by the cinnamon, star anise and chopped onions. Season and sauté for five minutes, stirring frequently. Add the ginger and garlic and cook for a further five minutes. Make sure nothing catches or browns.

Add the spice blend and chopped chilli. Cook for another three to five minutes, before adding the tomatoes and squash.

Stir well, then pour in just enough cold water to cover everything. Bring to a simmer and season well. Stir and cover with a lid. Simmer gently for 20 minutes, until the squash is just tender. Stir in the chickpeas and cauliflower. Cook for another five to ten minutes with the lid off, until the cauliflower is tender. If you like, mash a few pieces of squash to thicken the gravy.

Stir in the garam masala and chopped coriander stalks. Check the seasoning and spice, and adjust to taste. Stir in the spinach and lemon juice. Once the greens have wilted, add the remaining coriander and take off the heat. Serve, scattered with a few slices of fresh red chilli if you like it hot!