Pumpkin & Chickpea Curry
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 300grams butternut pumpkin, peeled and diced
- 240milliliter Beerenberg Pumpkin & Chickpea Curry
- 400grams chickpeas, drained, rinsed
- 400milliliter coconut milk
- 300grams cauliflower florets
- 100grams baby spinach leaves
- 450grams microwave white long-grain rice, heated
- 1/4 bunch coriander, leaves picked
Description
For a plant-based dinnertime delight that will keep you warm all winter, embrace chickpeas, pumpkin and spice.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add onion and pumpkin. Cook, stirring, for 5 minutes or until onion softens.
Step 2 of 3
Add curry sauce and chickpeas to pan. Use coconut milk to rinse out jar. Add coconut-curry mixture to pan and stir to combine. Stir in cauliflower.
Step 3 of 3
Cover with lid and simmer, stirring occasionally, for 15 minutes or until vegetables are tender. Remove from heat. Add spinach and stir to combine. Stand, covered, for 5 minutes or until spinach wilts. Spoon rice into bowls, then top with curry. Serve sprinkled with coriander.
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