4 portions. Approximate cost: £21.20, 

Skill level: Medium, 

Total cooking time: 1 hour, 20 minutes, 

  • Prep time: 20 minutes, 
  • Cooking time: 1 hour, 

Equipment used: Food processor, 1 large casserole style pan with lid, an additional pan with lid (for the rice) and 1 griddle for the lamb chops, 

Original recipe: (Jamie Oliver) Pumpkin, chickpea & coconut curry 

 

It’s not often I claim to have improved a Jamie recipe, and if you’re feeling pedantic, you will be correct in noticing that I’ve made minimal changes to his original recipe.

I have however taken inspiration by my Instagram favourite, Hugdecook who serves a similar chickpea curry with lamb chops, raita and mini poppadoms (I know, right?!) …

If you want to go one step further, throw in sweet potato mash or kale, but even without these, in the game of one-upmanship, I have most definitely won. 

(If you choose to serve the curry as a side, you will easily be able to stretch this out to 6 + portions, or freeze the remainder. Or, as I usually do, only serve the lamb chops for dinner and have the remaining curry for lunch the next day.)

 

To prep:

(Original recipe in bold font)

The original recipe states to cut the ginger into matchsticks and although no instructions are given for the garlic, red chilli and 4 shallots, I assume a rough dice would work here. Inspired by another recipe however, I like to add the ginger (a thumb sized knob), 1 fresh red chilli, 4 garlic cloves and a handful of coriander stalks (not the leaves) into the food processor and blitz. I also add the onions and blitz again – you can leave these chunky as will soften or blitz completely into a paste. 

Chop the pumpkin or squash into 3cm chunks (if this is too tough to get a knife through, pop into a pre-heated oven for 10 mins to soften.)

If serving with lamb chops, prepare your marinade – mix together 2 tsp of ground cumin, 2 tsp of ground coriander, 1 tsp of paprika and 1 tsp dried thyme and sprinkle over 8 lamb chops.

Pop these aside whilst cooking the chickpea curry (you can of course marinade overnight). You’ll add salt and pepper before cooking.

 

To cook:

Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the knob of ginger, 4 garlic cloves, 1 fresh red chilli and 4 shallots, then reduce to a medium heat.

Cook until golden, stirring occasionally, then add 1 tsp of mustard seeds, 20 curry leaves, and coriander stalks and fry until the curry leaves go crispy. (If like me, you’ve blitzed the coriander stalks in with the garlic, ginger and onions not a problem)

Add 1 tsp of turmeric, 1 can of tomatoes (400g) and 2 cans of coconut milk (800g) Bring to the boil, then add the pumpkin and 2 cans of chickpeas (800g). Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

With about 15 mins to go, get your rice going. I used brown basmati rice and cook as follows: Bring 300ml of water to the bowl. When boiling add 150g of brown rice (rinsed under cold water ideally). Reduce down to a simmer, pop on a lid and cook for 10 minutes. When this time is up, give the rice a stir, take the pan off the heat, put back on the lid and leave for a minimum of 10 minutes or until the rest of your food is ready. Never fails. 

When the time is up on the chickpea curry, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.

At this point get your lamb cooking – heat a griddle pan until lightly smoking. Season your lamb and oil the meat (not the pan). Add 4 chops to the pan and cook to desired doneness (not a real word) about 3 minutes per side for medium-rare.

Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

 

Ingredients:

All prices from Sainsburys, Camden

  • 1 pumpkin , or squash (roughly 900g) (£2.70  for a Queen Squash weighing 1 kg)
  • 4 cm piece of ginger (10p)
  • 4 shallots (£1 for a bag)
  • 4 cloves of garlic (50p for a bulb)
  • 1 fresh red chilli
  • 1 bunch fresh coriander (70p)
  • groundnut oil (I used vegetable oil)
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes (£1)
  • 2 x 400 g tins of coconut milk (£1.45 each,  £2.90 total)
  • 2 x 400 g tins of chickpeas  (£0.55 each,  £1.10 total)
  • mini poppadoms (£1.20 for a big bag)
  • 8 lamb chops  (£10 from the butchers counter)
  • 2 tsp of ground cumin
  • 2 tsp of ground coriander
  • 1 tsp of dried thyme
  • 1 tsp of paprika

 

View other Jamie Oliver recipes

View other Asian Inspired Dishes