Pumpkin and Chickpea Curry
(3)
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.
Mister Healthy
7 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- 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.
- Add the pumpkin cubes then pour in the water and simmer for 20 minutes.
- Add the chickpeas then stir in ginger. Once again simmer briefly.
- 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.
