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Pumpkin and chickpea curry
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Hearty vegetarian pumpkin and chickpea curry - bursting with flavor.
Ingredients:
  • 18.40 gm vegetable oil
  • 550g butternut pumpkin, peeled, cut into 2cm cubes
  • 6.25 gm ground cumin
  • 1 1/2 tsp garam masala
  • 510.00 gm vegetable stock
  • 400g can Brand Italian Diced Tomatoes
  • 400g can Brand Chickpeas, rinsed, drained
  • 62.50 ml chopped coriander, plus extra sprigs to serve
  • 82.50 ml Greek yoghurt
Instructions:
  • In a large saucepan over medium heat, simmer the oil. Stir in the onion for 2-3 minutes until softened. Introduce the pumpkin, garlic, and spices, stirring for 1 minute until aromatic.
  • Pour in the stock and tomato to create a flavorful base. Allow it to come to a gentle boil before lowering the heat to simmer uncovered for 10 minutes. Stir in the chickpeas and continue simmering for another 10 minutes until the pumpkin reaches the perfect level of tenderness. Finish by adding fresh coriander and seasoning to taste.
  • Ladle the flavorful curry into bowls and garnish generously with yogurt and fresh coriander.

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