Chickpea, peach and pumpkin curry

Even when I try to meal-plan my plans go astray.  I chanced upon Jack Monroe's Peach and Chickpea Curry.  It used tinned stewed peaches.  But it is stone fruit season here so I thought I would use fresh peaches.  The I realised the flesh on my ripe peaches would dissolve in no time and the skins would float in the curry.  Luckily I remembered some stewed peaches rejected by Sylvia that I could use instead.  Then I tinkered with the recipe to use up vegies in the fridge and my curry was complete.  And delicious!

The curry is slightly sweet but in a savoury and spicy way.  I served it with brown rice.  (For those who read a previous curry post about my brown rice tin being emptied to save a shaver that had gone into the water, yes the shaver survived!  Phew!)  I also used up the last of some rocket just so we could have a bit of greenery.  You can probably see that this is not a traditional Indian curry but more the sort that the Anglo world used to make in the 1970s.  As I am quite fond of some retro food, I really loved this.

I still had the fresh peaches so I stewed these for breakfasts.  I have been doing well this summer in rescuing any stone fruit that is getting a bit soft and neglected by stewing it.  Home stewed fruit is far superior to the bought sort.  Except when it comes to this curry.  As stone fruit season never lasts long enough, I am sure we will soon have more tinned peaches in the house if only just to make this curry again. 

I am sending this curry to Healthy Vegan Fridays, Meat Free Mondays, My Legume Love Affair and No Waste Food Challenge.

More fruit in curried dishes on Green Gourmet Giraffe:
Banana curry (gf, v)
Chickpea and potato curry with mango chutney (gf, v)
Curried apple soup (gf)
Pumpkin samosas with nectarine marmalade and raita (v)
Sausage curry casserole with pineapple (v)
Watermelon curry (gf, v)

Chickpea peach and pumpkin curry
Adapted from Jack Monroe
Serves 4-6

splash of oil
1 onion, chopped
1 stalk of celery, finely chopped
1 carrot, finely chopped
1 large clove of garlic, finely chopped
1 heaped tsp dried cumin
1 tsp finely grated ginger
1 tsp seeded mustard
1 tsp chilli paste
400g tin diced tomatoes
350g pumpkin, peeled, seeded and chopped
400g tin chickpeas, rinsed and drained
250g tinned stewed peaches
1 1/2 tsp vegetable stock powder
1/4 cup water

Fry onion, carrot and celery in oil over medium heat until softening.  Add garlic, cumin, ginger, seeded mustard, chilli paste and continue frying for about a minute.  Stir in tomatoes, pumpkin, chickpeas, peaches, stock powder and water.  Bring to boil and simmer for 30 minutes.

On the stereo:
Music of the Kabarett: Various Artists