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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin And Chickpea Curry

6.0

1 Tbsp. olive oil

1 onion, finely diced

2 garlic cloves, crushed

2 tsp. ground cumin

2 tsp. ground coriander

¼ tsp. cardamom

2 cups of pumpkin, diced

1 cups of vegetable stock (extra if needed)

1 Tbsp. tomato paste

1x 400g tin of chickpeas drained and rinsed

1x 400g tin tomatoes, chopped

⅓ cup red lentils, rinsed

A few handfuls of fresh baby spinach

3 cups brown rice, cooked

2 Tbsp. plain yoghurt and fresh coriander to serve

In a frying pan, sauté the onion in a little oil over medium heat until soft.
Add the garlic and spices and fry for a few more seconds until fragrant.
Add the stock, tomato paste, chickpeas, pumpkin, lentils and tomatoes. Bring to the boil and then simmer covered for 15 minutes until lentils and pumpkin are soft.
Check halfway through cooking and add more stock as needed so that the lentils cook and it doesn’t dry out and catch.
Simmer for the last 5 minutes if needed for the sauce to reduce and thicken.
Serve with rice and top with yoghurt and chopped coriander.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 35 weeks ago

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