Warm Pumpkin and Chickpea Curry
This Curry is so easy and quick to make with very little ingredients!
Lately it has been getting pretty cold here! Autumn is here and winter feels like it is not long around the corner!
I have a few pumpkins so thought I would use some for dinner!
You can make this curry as hot or as mild as you like (in terms of spicy-ness)
What you will need :
About half a pumpkin (Roughly 1kg)
1 can chickpeas
2 T chopped Coriander
1 cup coconut milk
1 onion - diced
1T oil
I have a few pumpkins so thought I would use some for dinner!
You can make this curry as hot or as mild as you like (in terms of spicy-ness)
What you will need :
About half a pumpkin (Roughly 1kg)
1 can chickpeas
2 T chopped Coriander
1 cup coconut milk
1 onion - diced
1T oil
1/2 cup curry sauce ( My one is not very hot which is why I used 1/2 cup, you may want to use 1-2T of yellow curry paste instead - depending on how hot you want it)
Rice:
1 cup long grain rice
1 onion - Diced finely
50g butter
2 cups white stock (I used vegetable)
How to:
Pre-heat oven to 200 degrees Celsius
Chop the pumpkin (Carefully!!) and peel skin off( i find using a peeler works great)
dice into cubes
Roast off in the oven for about 20-30min or until semi tender - Note that they don't need to be completely cooked through at the moment as they will be cooked later :)
While they are cooking we can cook off the rice
Place butter and onion in a small saucepan and sweat off.
Add the rice and coat the rice in the butter
Add the white stock
Cover with a lid and bring to a boil then simmer
This is cooked once the rice is soft to bite and has soaked up all the liquid.
Back to the curry!
Place oil and onion in a large saucepan and sweat off
Add the curry sauce, coconut milk, roasted pumpkin, chickpeas and coriander,
Cover with a lid on a high simmer for about 20 minutes
Finish with cracked pepper for seasoning.
Serve with rice and enjoy!
Brit :)
Rice:
1 cup long grain rice
1 onion - Diced finely
50g butter
2 cups white stock (I used vegetable)
How to:
Pre-heat oven to 200 degrees Celsius
Chop the pumpkin (Carefully!!) and peel skin off( i find using a peeler works great)
dice into cubes
Roast off in the oven for about 20-30min or until semi tender - Note that they don't need to be completely cooked through at the moment as they will be cooked later :)
While they are cooking we can cook off the rice
Place butter and onion in a small saucepan and sweat off.
Add the rice and coat the rice in the butter
Add the white stock
Cover with a lid and bring to a boil then simmer
This is cooked once the rice is soft to bite and has soaked up all the liquid.
Back to the curry!
Place oil and onion in a large saucepan and sweat off
Add the curry sauce, coconut milk, roasted pumpkin, chickpeas and coriander,
Cover with a lid on a high simmer for about 20 minutes
Finish with cracked pepper for seasoning.
Serve with rice and enjoy!
Brit :)
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