Recipe

Chickpea Pumpkin Curry Recipe

Add Step-by-Step Photos	Splosh / All my dishes 1 year, 5 months ago A chickpea and pumpkin curry Prep:10m Cook:20m Servings:4	Splosh
	pumpkin curry

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bea

bluewatera

Ingredients

2 tsp peanut oil

2 medium brown onions, sliced thinly

2 cloves garlic, crushed

2 tbsp ticka masala curry paste

2 cups vegetable stock

1 cup water

1 kg butternut pumpkin, chopped coarsely

2 cups Jasmine rice

300g can chickpeas, rinsed and drained

1 cup frozen peas

1/4 cup low-fat cream

2 tbsp chopped fresh coriander

Directions

Heat oil in large saucepan; cook onion and garlic, until onion softens. Add paste; cook stirring, until fragrant. Stir in stock and the water; bring to a boil. Add pumpkin, reduce heat. Simmer, covered 15 minutes or until pumpkin is almost tender.

Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender. Drain. Cover to keep warm.

Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and coriander. Serve curry with rice.

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Comments

bluewaterandsand 1 year, 5 months ago said:
Looks great!

bea 1 year, 2 months ago said:
Yum! this curry was delicious. I also added a small sweet potato and used coconut cream as i didn't have any other cream. sooooo yummy. great with pappadams and rice. thanks;)

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