Kat Vel’s Golden Chickpea Curry With Roast Pumpkin and Broccolini
A medley of spices make this comfort dish warm and bright.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Melbourne-based cook and Golden Groves olive oil creator, Kat Vel, shares her recipe for golden chickpea curry with roast pumpkin and broccolini.
Kat Vel's take on a chickpea curry is aromatic and sophisticated featuring a blend of spices including garam masala, turmeric, and cumin. Topped with a dollop of Greek yoghurt that perfectly cuts through the spice and is served alongside roast pumpkin and broccolini, this dish has a delightfully rich flavour profile and is geared towards comfort.
An easy yet stunning little vegetarian curry, this chickpea number is sure to spice up your life and could very well become your next family favourite. Feel free to also serve this tasty dish with basmati rice or naan.
Ingredients
- 4 x 400g cans chickpeas, washed and drained
- ½ cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 fresh chillies, finely sliced
- 5cm piece fresh ginger, finely chopped
- 1 ½ tsp chilli flakes
- 1.5 heaped tbsp curry powder
- 1.5 heaped tbsp garam masala
- 1.5 heaped tbsp turmeric
- 1.5 heaped tbsp cumin
- 1 tsp fennel seeds
- 2 cups vegetable stock
- 2 x 400ml coconut milk
- Fresh coriander, to serve
- Fresh mint, to serve
- Greek yoghurt / plant-based yoghurt to serve
- 12 stems broccolini
- 1 pumpkin (kent or butternut is good), chopped into large wedges
Method
The curry
- Cook your vegetables in the oven before you start your curry (instructions below)
- In a large pot, heat up your olive oil and add your onion, garlic, ginger and chilli flakes. Sautee until translucent and fragrant.
- Next, add in your canned chickpeas and all your spices, including salt and pepper to taste. Cook over medium heat for 5 minutes until the chickpeas are toasted and well seasoned. Remove half the chickpeas and place into a bowl and set aside.
- Next, add your stock to the chickpeas. Bring to a boil, then reduce the heat to medium-low. Add in the coconut milk and stir through until well-combined. Let the curry bubble away for about 30 minutes, until it thickens. You can help speed up this process by crushing the chickpeas with the back of a spoon or potato masher to thicken the curry.
- Once the curry has reduced, turn off the heat and taste for salt and pepper.
- To assemble your curry, place your pumpkin on the bottom of each person’s plate, generously ladle on a few scoops of the curry, and top with some broccolini, the spiced chickpeas previously set aside and a dollop of yoghurt.
- Garnish the curry with fresh coriander, mint and fresh chilli.
The vegetables
- Place your chopped slices of pumpkin on a sheet tray and cover liberally with olive oil.
- Season pumpkin heavily and evenly with spices of choice – fennel seeds, garam masala, turmeric, cumin, salt, and pepper.
- Place in the oven on 180C for about 40 minutes or until soft and well cooked.
- Add your broccolini to a separate sheet pan, cover with olive oil and salt and place in the oven with the pumpkin for an extra 10 minutes.
- When the broccolini and pumpkin are both cooked, remove from oven.
For more from Kat, follow her at @katvel__
Photography by Maddie Roux. Styling by Beck Simon.
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