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Beef and chickpea korma with kachumber recipe
Beef and chickpea korma with kachumber recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute Beef and Chickpea Coconut Curry with Pumpkin. Packed with vegetables, ready in no time.
Ingredients:
  • 18.40 gm vegetable oil
  • 500g lean beef mince
  • 1 brown onion, chopped
  • 4cm piece fresh ginger, peeled, finely grated
  • 115.50 gm korma curry paste
  • 1/2 x 250g packet diced fresh pumpkin
  • 44.40 gm tomato paste
  • 400ml can coconut milk
  • 400g can chickpeas, drained, rinsed
  • 4 naan bread, warmed
  • Plain Greek-style yoghurt, to serve
  • Fresh mint leaves, to serve
  • 1 Lebanese cucumber, halved, seeded, thinly sliced
  • 1 small red onion, finely chopped
  • 1 tomato, finely chopped
  • 42.00 gm lemon juice
Instructions:
  • 1. Heat oil in a large frying pan over high heat. Add mince and cook, breaking it up with a wooden spoon, until browned for about 5 minutes. Stir in brown onion and cook until softened, about 2 minutes. Add ginger and curry paste, and cook until fragrant, around 1 minute.
  • Stir in the pumpkin and tomato paste until combined. Pour in the coconut milk and chickpeas, then bring to a simmer. Reduce heat to medium-low and simmer for 10 to 12 minutes until the pumpkin is tender.
  • Prepare the Kachumber by mixing together cucumber, red onion, tomato, and lemon juice in a small bowl. Season with salt and pepper to taste.
  • Plate the flavorful curry mixture alongside freshly baked naan bread, refreshing kachumber salad, creamy yogurt, and fragrant mint leaves.

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