Chickpea and pumpkin curry
Hearty chickpea and pumpkin curry make a very easy and delicious vegetarian meal.
Ingredients
Chickpea and pumpkin curry
- 2 tsp peanut oil
- 2 medium pieces (300g) brown onion, sliced thinly
- 2 cloves garlic, crushed
- 2 tbsp tikka masala curry paste
- 2 cups (500ml) Campbell's Real Vegetable Stock
- 1 cup (250ml) water
- 1 kg (2 pounds) butternut pumpkin, chopped coarsely
- 2 cups (400g) jasmine rice
- 300 g (9½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
- 1 cup (125g) frozen peas
- 1/4 cup (60ml) light thickened (heavy) cream
- 1/3 cup fresh coriander leaves (cilantro)
Steps
Chickpea and pumpkin curry
- Heat oil in a large saucepan, cook onion and garlic, stirring, until onion softens. Add paste, cook, stirring, until fragrant. Stir in stock and the water, bring to the boil. Add pumpkin, reduce heat. Simmer, covered, 15 minutes or until pumpkin is almost tender.
- Meanwhile, cook rice in a large saucepan of boiling water until tender, drain. Cover to keep warm.
- Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and top with coriander. Serve curry with rice.