Pumpkin and chickpea curry
Ingredients • 1 tbsp vegetable oil • 1 brown onion, chopped • 550g butternut pumpkin, peeled, cut…
Ingredients
• 1 tbsp vegetable oil
• 1 brown onion, chopped
• 550g butternut pumpkin, peeled, cut into 2cm cubes
• 2 garlic cloves, crushed
• 2 1/2 tsp ground cumin
• 1 1/2 tsp garam masala
• 2 cups vegetable stock
• 400g can Coles Brand Italian Diced Tomatoes
• 400g can Coles Brand Chickpeas, rinsed, drained
• 1/4 cup chopped coriander, plus extra sprigs to serve
• 1/3 cup Greek yoghurt
Method
1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
2. Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season.
3. Spoon the curry into bowls. Top with yoghurt and extra coriander.
