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Pumpkin & chickpea curry
Pumpkin & chickpea curry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 18.20 gm peanut oil
  • 1 white onion, chopped
  • 56.00 gm curry paste
  • 1 kg pumpkin, cut into 3cm pieces
  • 250ml water
  • 420g can chickpeas, drained
  • 140ml can coconut milk
  • 40.00 ml chopped fresh coriander
Instructions:
  • In a large saucepan, heat oil over medium heat. Add onion and cook for about 3 minutes until softened. Stir in curry paste and cook for about 1 minute until fragrant.
  • Coat pumpkin in curry mixture by stirring. Bring to a boil with water, then simmer covered for about 10 minutes until pumpkin is soft. Add chickpeas and coconut milk, cook for 2 minutes until heated through. Sprinkle with coriander and serve with cheese naan and cucumber raita, if desired.

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