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Incredible Pumpkin Curry
Phil Barrett, Edible Garforth Volunteer
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
4
Ingredients
1
White Onion
chopped
600
g
Pumpkin
cubed / chunked
400
ml
Vegetable Stock
4
Garlic Cloves
crushed
5
cm
Fresh Ginger
grated
1
tbsp
Garam Masala
4
tsp
Medium curry powder
1/2
tsp
Turmeric
1
tsp
Cayenne Pepper
or Substitute For Fresh Chillies to Personal Taste
2
cans
Chickpeas
drained and rinsed
200
ml
Coconut Milk
1
handful
Coriander
roughly chopped
Instructions
Add the onion, cubed pumpkin and some of the stock to a large saucepan.
Cover and Cook on a med/low heat for 10mins until the onion is soft.
Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well.
Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely.
Season to taste and add your chopped coriander
Notes
This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.