Pumpkin and Chickpea Curry

    1 hour

    A tasty vegetarian pumpkin recipe, not spicy but still great. It can be used as an Indian side dish or as a vegetarian/vegan main.

    8 people made this

    Serves: 4 

    • 2 tablespoons canola oil
    • 1 onion, finely diced
    • 60g cashew nuts
    • 2 tablespoons red curry paste
    • 1 red chilli, diced very fine
    • 1 tablespoon turmeric
    • 500g pumpkin, cut into 3 cm cubes
    • 600ml water
    • 250g tinned chickpeas, drained
    • 30g ginger, very finely diced
    • 250ml coconut milk
    • 1 bunch fresh coriander leaves, finely chopped

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a heavy based frypan heat the oil and fry onion. Add the cashew and fry until golden brown. Add the curry paste, chilli and turmeric and stir to combine.
    2. Add the pumpkin cubes then pour in the water and simmer for 20 minutes.
    3. Add the chickpeas then stir in ginger. Once again simmer briefly.
    4. Then pour in coconut milk and simmer until the curry has a thickish consistency, but the pumpkin pieces are still firm. Lastly stir in the coriander to serve.

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