Pumpkin and chickpea curry

Rhodes Quality
6 servings Prep: 10 mins, Cooking: 30 mins

By Independent Contributor June 22 2021
3
SHARES
5.8k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

500 g pumpkin — peeled and chopped
30 ml vegetable oil
1 onion
2 carrots — peeled and chopped
1 red pepper — seeded and sliced
1 garlic clove — crushed
30 ml Pakco Curry Paste
1 x 115 g Rhodes Quality Tomato Paste Cup
1 x 400 ml coconut milk
200 g broccoli
1 x 400 g Rhodes Quality Chickpeas
Tap for ingredients
Tap for ingredients

Method:

Place the pumpkin in a medium saucepan of water and bring to the boil.

Cook until soft. Drain and puree using a blender or mash very well by hand until smooth.

Heat the oil in a heavy bottomed saucepan.

Add the onion and the carrots and fry until the vegetables begin to soften.

Add the red pepper and fry for a few minutes more.

Lower the heat and add the garlic and the Pakco Curry Paste.

Stir well to mix.

Stir in the Rhodes Quality Tomato Paste Cup and the coconut milk.

Stir in the pumpkin puree.

Bring the curry back to a high boil and add the broccoli and the Rhodes Quality Chickpeas.

Reduce the heat and simmer until the broccoli is tender.

Season to taste.

To serve, sprinkle with fresh coriander and serve over rice.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.