2 onions
2 garlic cloves, halved
4 cm piece of fresh root ginger, peeled and sliced
1 red chilli, quartered and deseeded
low-calorie cooking oil spray
2 tablespoons medium curry powder
1 teaspoon fennel seeds, roughly crushed
200 ml (7 fl oz) full-fat coconut milk
300 ml (2 pint) vegetable stock
2 teaspoons granular sweetener
650 g (1 lb 5 oz) peeled and deseeded pumpkin, cut into
3.5 cm (12 inch) chunks
400 g (13 oz) can chickpeas, drained
1 teaspoon black mustard seeds
15 g (½ oz) coriander, roughly torn
juice of 1 lime
salt and pepper


1.Preheat the slow cooker if necessary. Quarter 1 of the onions and place with the garlic, ginger and chilli in a food processor and blitz until very finely chopped
2.Alternatively, chop the ingredients finely with a knife. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
3. Add the onion paste and cook for 2 minutes, then stir in the curry powder and fennel seeds.
4.Add the coconut milk, stock and sweetener, then season to taste. Bring to the boil, stirring.
5.Place the pumpkin and chickpeas in the slow cooker pot and pour the coconut mixture on top.
6.Cover and cook on low for 6-8 hours until the pumpkin is tender. When almost ready to serve, make a crispy onion topping.
7.Slice the remaining onion. Heat a little low-calorie cooking oil spray in a clean frying pan and cook the onion over a medium heat for 5 minutes until softened.
8.Stir in the mustard seeds and cook for a few minutes more until the onion is golden and crispy.
9.Stir the coriander and lime juice into the curry, spoon into bowls and served topped with the crispy onions.
10.FOR CREAMY COCONUT, AUBERGINE & CHICKPEA CURRY, follow the recipe above, using 625 g aubergines, trimmed and diced, instead of the pumpkin.

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