Curtis Stones delicious pumpkin curry with chickpeas, silverbeet and almonds is a great way to feed your family.
- To make the curry, heat a large heavy-based saucepan over medium-high heat. Add the oil and heat for 1 min. Add pumpkin and onion and cook for 5 mins, or until the onion has started to become translucent and the vegetables begin to caramelise. Stir in the garlic and cook, stirring constantly, for 1 min, or until fragrant.
- Stir in the curry powder and cinnamon and cook, stirring, for 1 1/2 mins. Add the vinegar and stir to scrape up the brown bits on the bottom of the pan. Stir in the coconut milk, chickpeas, stock and water. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer gently, uncovered, for about 30 mins, or until the pumpkin is tender and the liquid has thickened slightly. Fold in the silverbeet and simmer for 5 mins, or until wilted. Season to taste with salt.
- Meanwhile, to cook the rice, bring the water to a boil in a medium heavy-based saucepan over high heat. Add the rice and salt. Reduce heat to medium-low, cover, and simmer gently for 20 mins, or until the liquid is absorbed and the rice is tender. Remove pan from heat and stand, covered, for 10 mins. Using a fork, fluff the rice.
- Serve the curry with the rice. Garnish with the almonds and serve with lime wedges.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set