Pumpkin and chickpea curry

Cooking Vegetarian Pumpkin and chickpea curry

This fragrant pumpkin and chickpea curry makes a hearty vegetarian meal.

Lables: Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
  2. Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season.
  3. Spoon the curry into bowls. Top with yoghurt and extra coriander.

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1 tbsp vegetable oil
1 brown onion, chopped
550g butternut pumpkin, peeled, cut into 2cm cubes
2 garlic cloves, crushed
2 1/2 tsp ground cumin
1 1/2 tsp garam masala
2 cups vegetable stock
400g can Coles Brand Italian Diced Tomatoes
400g can Coles Brand Chickpeas, rinsed, drained
1/4 cup chopped coriander, plus extra sprigs to serve
1/3 cup Greek yoghurt

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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