adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and chickpea curry
Pumpkin and chickpea curry
0 Likes
Prep Time:
35 minutes
Cook Time:
27 minutes
Total Time:
62 minutes
Ingredients:
  • 1 brown onion, diced
  • 87.50 gm red curry paste
  • 1530.00 gm vegetable liquid stock
  • 62.50 ml creamy light evaporated milk
  • 6 zucchini, cut into 3cm pieces
  • 500g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 250.00 ml coriander leaves, chopped
  • 266.00 gm steamed brown rice, to serve
  • Lemon wedges, to serve
Instructions:
  • 1. Heat a large non-stick saucepan over medium heat. Add onion along with 1 tablespoon of cold water and cook for 2 minutes until the onion is soft. Stir in curry paste for 30 seconds until aromatic. Pour in the stock, increase heat to high, and bring to a boil. Simmer uncovered for 10 minutes until the sauce thickens.
  • Lower the heat to medium-low and incorporate the evaporated milk, zucchini, pumpkin, and chickpeas. Cover the pot and let it simmer for about 15 minutes or until the veggies are tender. Finish by folding in the coriander.
  • Scoop fragrant rice into bowls, generously pour over rich curry, and garnish with fresh lemon wedges for a burst of citrus flavor.

Similar Recipes