Pumpkin & chickpea curry

Cooking Vegetarian Pumpkin & chickpea curry

Detailed step-by-step description of how to cook the dish "Pumpkin & chickpea curry". Try it by all means

Lables: High fibre Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Heat oil in large saucepan, cook onion, stirring about 3 minutes until soft. Add curry paste cook, stirring about 1 minute or until fragrant.
  2. Add pumpkin, stir to coat in curry mixture. Stir in water, bring to a boil, simmer, covered about 10 minutes or until pumpkin is soft. Gently stir in chickpeas and coconut milk, cook, 2 minutes or until heated through. Sprinkle with coriander. Serve with cheese naan and cucumber raita, if desired.

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1 tbsp peanut oil
1 white onion, chopped
2 tbsp curry paste
1 kg pumpkin, cut into 3cm pieces
1 cup water
420g can chickpeas, drained
140ml can coconut milk
2 tbsp chopped fresh coriander

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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