Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 8.94 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/3 cup Madras curry paste
- 1 cinnamon stick
- 2 tomatoes (chopped)
- fresh red chilli (to serve)
- 2tablespoons coriander leaves (plus extra to serve)
- 4 cm piece ginger (finely grated)
- 1 brown onion (chopped)
- 500grams butternut pumpkin (cut into 1.5cm pieces)
- 4 cardamom pods
- 2 chickpeas (rinsed and drained)
- steamed basmati rice (to serve)
- 400milliliter coconut milk
- 1tablespoons vegetable oil
Method
Step 1 of 2
Heat oil in a large heavy-based saucepan over medium heat. Add onion and cook for 10 minutes or until softened. Add ginger, curry paste, cinnamon and cardamom. Cook, stirring, for 2 minutes or until fragrant.
Step 2 of 2
Add pumpkin, tomato and coconut milk. Bring to a simmer and cook, partially covered, for 20 minutes, then add chickpeas. Simmer for a further 12 minutes or until pumpkin is tender. Stir in chopped coriander. Serve with rice, and topped with remaining coriander and chilli.
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