Pumpkin curry with chickpeas, silverbeet and almonds

Curtis Stones delicious pumpkin curry with chickpeas, silverbeet and almonds is a great way to feed your family.

Recipe «Pumpkin curry with chickpeas, silverbeet and almonds» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 4 cups of 2.5cm cubed, seeded, peeled Kent pumpkin, 1 medium brown onion, cut into medium dice, 3 cloves garlic, crushed, 2 tbsp Keens Traditional Curry Powder , 1 tsp Coles Brand Ground Cinnamon, 2 tbsp Cornwell's Apple Cider Vinegar, 400ml can TCC Coconut Milk , 400g can Coles Brand Chickpeas, drained, 3/4 cup Campbell's Real Vegetable Stock, 1/4 cup water, 1/4 bunch silverbeet , stems removed, thickly shredded, 1/4 cup Lucky Flaked Almonds, toasted, 1 lime, cut into wedges, 3 cups water, 1 1/2 cups Coles Brand Long-Grain White Rice.

Ingredients:

• 1 tbsp olive oil 
• 4 cups of 2.5cm cubed, seeded, peeled Kent pumpkin 
• 1 medium brown onion, cut into medium dice 
• 3 cloves garlic, crushed 
• 2 tbsp Keens Traditional Curry Powder 
• 1 tsp Coles Brand Ground Cinnamon 
• 2 tbsp Cornwell's Apple Cider Vinegar 
• 400ml can TCC Coconut Milk 
• 400g can Coles Brand Chickpeas, drained 
• 3/4 cup Campbell's Real Vegetable Stock 
• 1/4 cup water 
• 1/4 bunch silverbeet , stems removed, thickly shredded 
• 1/4 cup Lucky Flaked Almonds, toasted 
• 1 lime, cut into wedges 
• 3 cups water 
• 1 1/2 cups Coles Brand Long-Grain White Rice 
• 1 tsp salt 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve the curry with the rice. Garnish with the almonds and serve with lime wedges.