Easy pumpkin & chickpea curry
This simple dish is tasty, it’s inexpensive to make and it’s really filling. Sprinkle with fresh chopped coriander and some cashew nuts or eat it as is, with rice, or rolled in flat bread.
How to make
In a large saucepan heat the oil.
Add the chopped onion, garlic and spices. Add the coconut milk and chopped pumpkin and potato.
Bring to the boil then turn down the heat and simmer gently, covered, until pumpkin is tender then remove the lid, add the chickpeas and simmer until the sauce is reduced and has thickened a bit.
Add chopped cashew nuts for some “scrunch” if you like.
Serve with rice.
Variations: Substitute pumpkin for kumara or use a combination of kumara, pumpkin and potato. Add chopped fresh or frozen spinach.
What you will need
750 grams pumpkin peeled
1-2 medium potatoes scrubbed and chopped
2 tbsp oil
1 onion chopped
4 cloves of garlic crushed
1 tsp grated ginger
½ tsp cumin
½ tsp coriander
Garam Masala - start with 1 tsp and add more if you like
¼ tsp chilli powder (optional)
1 can of coconut milk
1 x 400 gram can of chickpeas drained
¼ cup cashew nuts - optional