1-2 tbs vegetable oil
2 brown onions, chopped
600-700g butternut pumpkin, peeled, cut into 3cm chunks
3 cloves garlic, crushed
4cm fresh ginger, cut into matchsticks
1 fresh red chilli, de-seeded, chopped finely
1 tsp mustard seeds
1 bunch fresh coriander (or parsley), finely chop the stalks
2 bay leaves
1 tsp turmeric
1 tbs fresh lime juice
2-3 cups Marigold Swiss Vegetable Bouillon (stock)
400g can diced tomatoes
400g can chickpeas, rinsed, drained
400c can coconut milk
1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring for 2-3 minutes or until softened and golden. Add the spices: garlic, ginger, red chilli, mustard seeds, bay leaves, turmeric, then coriander stalks, stirring until fragrant.
2. Add the turmeric, tomatoes and coconut milk, then the bouillon. Bring to boil. Reduce heat and simmer uncovered for 10 mins. Add chickpeas and pumpkin and simmer on low heat 30 mins, or until pumpkin is just tender. Check occasionally and add more bouillon if it looks a bit dry. Add coriander leaves, and season.
3. Just before spooning into bowls, stir in the fresh lime juice. Top with Greek yoghurt and serve with steamed jasmine or brown rice, and papadams, if you like the crunch.