This curry also takes some inspiration from Rajasthani and Kerala, and uses poppadoms as an ingredient
is a slim but brilliant read), but, for all my love of the sauce element of a curry, it’s also the need for something with crunch to go with it, both for balance and to add some textural contrast, that keeps me coming back for more. That’s why today’s two recipes are as much about the crunchy toppings and fillings, from poppadoms to potato sticks, as they are about the gravy.
Add the coconut milk, turmeric and 400ml water , then bring to a simmer. Stir in the roast squash, spinach and poppadoms, and simmer for another five minutes, until the spinach has wilted and the poppadoms have softened. Put the remaining tablespoon of oil in a small saucepan on a medium heat. Once hot, add the chilli powder, cook, stirring, for 30 seconds, then add the tomato pulp and cook for three minutes, until the mix is bright red and slightly thickened.
Add 600ml water, the chickpeas, jaggery and a teaspoon and three-quarters of salt, bring to a simmer, then turn down the heat to medium. Cover and leave to cook for 30-35 minutes, stirring occasionally, until the chickpeas are tender.
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