Pumpkin Chickpea Curry
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 500grams pumpkin, chopped
- 1 onion, sliced
- 1tablespoons oil
- 2 cloves garlic
- 1/2teaspoons ginger, grated
- 1/2teaspoons ground cumin
- 400grams can chickpeas no added salt
- 1 cup vegetable stock
- 250milliliter coconut cream
- 1 cup spinach, chopped
- 1tablespoons lemon juice
- 1/4teaspoons salt (to taste)
- 1/2 cup cashews
- 1teaspoons chilli flakes
- 1/2teaspoons turmeric
- 1/2teaspoons ground coriander
- 1/2teaspoons garam masala
- 1/4teaspoons pepper
Description
A tasty vegetarian curry with pumpkin and chickpeas.
Method
Step 1 of 6
Roast the chopped pumpkin in the oven at 200 degrees until soft, about 30 mins.
Step 2 of 6
Fry the cashews in oil until golden and put aside for later.
Step 3 of 6
Add oil to a pan and cook the onion until soft, then add in the ginger and garlic.
Step 4 of 6
Add dried spices/chilli flakes and stir for a minute then add in the chickpeas (drained), stock and coconut cream, simmer for about 15 mins.
Step 5 of 6
Add in the roasted pumpkin, spinach salt and pepper and lemon juice. Cook until the spinach has wilted.
Step 6 of 6
Serve with the cashews on top with rice and naan bread (you can find my naan recipe under my recipes section)
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.