Food & Drink
by Aspect County

Persian Pumpkin and Chickpea Curry (Khoresh Fesenjan)

National Curry Week takes place between the 3 – 9 October and in celebration of the wonderful, rich, and flavourful Indian cuisine we got in touch with multi-Michelin-starred chef Atul Kochhar to share one of his favourite dishes from his new cookbook Curry Everyday. This vegan version, of an Iranian classic, is just one of the delicious dishes which features in his book of over 100 vegetarian recipes from Jaipur to Japan and makes the perfect dish to serve at any India feast. 

Persian Pumkin Curry 1

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 2 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 1/2 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. 


191023 Kanishka Portraits 399

About Atul Kochar

Having begun his cooking career in India, Atul Kochhar eventually moved to London, where he became one of the first British-based Indian chefs to receive a Michelin star. Since then, the chef has made regular appearances on TV programmes such as MasterChef, Saturday Kitchen and Saturday Morning with James Martin, published six cookbooks and opened a group of outstanding modern Indian restaurants and hospitality ventures. Today, Atul Kochhar’s restaurant portfolio includes successful restaurants in London, Kent, Buckinghamshire and Delhi, India, including the likes of Kanishka in London’s Mayfair and Indian Essence in Petts Wood, which delivers an unrivalled dining experience celebrating traditional high-end Indian dishes executed to the highest calibre.

Curry Everyday cover