“This is my vegan version of an Iranian classic,” says Atul Kochhar. He calls it “a rich dish with the walnuts, pomegranate flavourings and a hint of cinnamon”.
Nutrition Facts
Persian pumpkin and chickpea curry
Amount Per Serving
Calories 623
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 11g
Monounsaturated Fat 3g
Sodium 324mg14%
Potassium 1504mg43%
Carbohydrates 101g34%
Fiber 23g96%
Sugar 34g38%
Protein 24g48%
Vitamin A 14629IU293%
Vitamin C 41mg50%
Calcium 252mg25%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Persian pumpkin and chickpea curry
Otherwise known as khoresh fesenjān.
Servings: 4
Calories: 623kcal
Equipment
- Baking tray
- Frying pan
- Saucepan
Ingredients
- ½ large pumpkin or butternut squash peeled, deseeded and cut into bite-sized cubes, about 400g prepared weight
- sunflower oil
- ground cinnamon
- 75 g walnut halves
- 2 garlic cloves finely chopped
- 1 onion chopped
- 7cm piece of cinnamon bark
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 800 g chickpeas drained and rinsed
- 100 ml pomegranate juice
- 75 g pomegranate molasses
- ½ tsp salt
- ¼ tsp ground black pepper
- freshly grated nutmeg to taste, or pinch of ground nutmeg
- 1 unwaxed orange zested
- 500 ml water as needed
- maple syrup optional
- 80 g pomegranate seeds
- salt and ground black pepper
- flat-leaf parsley or coriander chopped, to garnish
Method
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Put the pumpkin cubes on a baking tray lined with baking paper. Drizzle with sunflower oil and lightly dust with ground cinnamon, then shake the tray so all the cubes are well coated. Roast in the oven for 20 minutes or until the pumpkin is tender and the tip of a knife slides through easily.
- Meanwhile, heat a frying pan, ideally non-stick, over a medium-high heat. Add the walnuts and toast, stirring often, until lightly browned. Leave to cool, then transfer to a food processor and process until finely ground. Set aside.
- Heat two tablespoons sunflower oil in a large saucepan over a medium-high heat. Add the garlic and onion and fry, stirring often, until the onions start to soften. Add the cinnamon bark and continue frying, stirring, until the onions are light brown. Stir in the cumin, turmeric and half a teaspoon ground cinnamon, and stir together for 30 seconds. Add the chickpeas, pomegranate juice, pomegranate molasses, salt, pepper and a good grating of nutmeg. Increase the heat and bring to the boil, stirring.
- Add the pumpkin cubes and ground walnuts and return the mixture to the boil, stirring until the stew thickens. Add the orange zest and stir in just enough water to get the thickness you like. Taste and adjust the seasoning, if necessary, and if you think it’s too sour add maple syrup to taste. Stir in the pomegranate seeds and garnish with parsley before serving.
Nutrition
Calories: 623kcal | Carbohydrates: 101g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 324mg | Potassium: 1504mg | Fiber: 23g | Sugar: 34g | Vitamin A: 14629IU | Vitamin C: 41mg | Calcium: 252mg | Iron: 9mg
Curry Everyday by Atul Kochhar is published by Bloomsbury Absolute. Photography by Mike Cooper.
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