Chickpea and Pumpkin Curry
Ingredients
1 tbs oil
1 onion finely sliced
Curry paste
1 kg pumpkin cut into small chunks
3 cups of water (750ml)
420g chickpeas drained
1 chunky cut carrot
140ml coconut milk (powdered coconut milk is really useful and is what I used)
20 bay leaves
To make the curry paste mix the following in a separate bowl;
1 tbs oil
1tsp curry powder
4 cm fresh ginger finely chopped
2 tbs coriander powder
4 cloves garlic thinly sliced
1 chili finely sliced
1 tsp tumeric
Preparation
1
1. Heat the oil and cook the onions until browned.
2
2. Add the curry paste and lightly fry for a minute or two.
3
3. Add the pumpkin and carrot chunks and coat in the paste.
4
4. Cover with the water and bring to the boil. Reduce the heat and simmer for 10 minutes.
5
5. Stir in the chickpeas and coconut milk.
6
6. Cook for a further 10 minutes on a low heat or until the pumpkin in soft.
7
7. Make sure to pull the bay leaves out if you can to avoid chewing on a leaf.
.
About
Chickpea and Pumpkin Curry
Other Names:
Healthy Chickpea and Lentil Curry
Yield:
6
Added:
Saturday, February 11, 2012 - 7:07pm
