There’s nothing traditional about this take on korma. The meat and the yogurt have been replaced with chickpeas and coconut milk but it still makes a deliciously mild and creamy curry. I first made this curry when I was visiting my brother and his kids in the country. It’s super easy with an accessible ingredient list and makes a great one pot, kid friendly, vegetarian/vegan main.  if you haven’t got a great range of spices on hand just use a good korma paste or spice mix.  Roasting the pumpkin or sweet potato gives it that added depth of flavor, kind of the equivalent of browning the meat first.  Serve it with steamed rice, a nice tart salsa (I made a pomegranate salsa here) and if you want to call it a party throw in some papadums on the side.

Chickpea and coconut korma curry

Adapted from Cook Republic

• 2 cups orange sweet potato or pumpkin pieces
• 1 tablespoon light olive oil
• salt and black pepper to tatse
• 1 tablespoon of ghee or coconut oil
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons grated ginger
• 2 tablespoons of chopped coriander root and stems
• 1 teaspoon fennel seeds
• 1/2 teaspoon ground cardomon
• 1 teaspoon of ground cinnamon
• 1 teaspoon of garam masala
• 1 teaspoon ground cumin
• 1 1/2 teaspoons of sea salt flakes
• 1/2 teaspoon cayenne pepper
• 400 mls coconut milk
• 250mls veg stock
• handful of tuscan kale leaves chopped or spinach any green of choice
• 2×400 cans chickpeas drained and rinsed
• lime wedges to serve
• slivered almonds, to serve
• fresh coriander leaves, to serve
• steamed rice to serve

1. Heat oven to 180C. Toss pumpkin or sweet potato pieces on baking tray with olive oil, season with pepper and salt. Bake in oven for about 20 minutes until tender. remove from baking sheet and set aside.
2. Heat coconut oil or ghee in large saute pan on high. Saute onion, garlic, ginger, coriander root and fennel seeds for a few minutes until onion becomes soft, reduce heat and gently saute spices, salt and sugar for a few minutes until fragrant. Add coconut milk, veggie stock and chickpeas. Simmer for 20-30 minutes until curry turns darker and the flavors meld.
3.  Stir through pumpkin or sweet potato and spinach and remove from heat. Garnish with slivers almonds, coriander leaves and serve with lime wedges and rice.