Pumpkin and Chickpea Coconut Curry
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons sunflower oil
- 1 large brown onion, chopped
- 4cm piece fresh ginger, grated
- 4 garlic cloves, crushed
- 2 tablespoons yellow curry paste
- 2 x 400g cans chickpeas, drained and rinsed
- 400mL can light coconut milk
- 2 cups cooked pumpkin, mashed
- 1 cup vegetable stock, salt reduced
- 2 limes, juiced
- ¾ cup fresh coriander leaves, chopped
Method:
- HEAT oil in large pan over medium heat.
- ADD onion, ginger, garlic and curry paste. Stir until aromatic, around 2 minutes.
- STIR in chickpeas, coconut milk, pumpkin and vegetable stock. Do not allow to boil, just slow simmer until heated through.
- ADD lime juice to taste and serve with sprinkle of coriander.
What's Great About It:
Leftover roasted pumpkin works well in this recipe. Try stirring through extra spinach, baby kale or green beans in the last few minutes to add more veggies.
