Chickpea & Pumpkin Curry

Name: Chickpea & Pumpkin Curry with Yoghurt & Coriander
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbs olive oil; 1 brown onion; 2 sachet mild curry powder; 2 clove garlic; 800 g pumpkin; 1 tin diced tomatoes; 2 cup hot water; 1 cube vegetable stock; 2 zucchini; 1 tin chickpeas; 1 lemon; 2 packet jasmine rice; 6 cup water; 1 tub Greek-style yoghurt; 1 bunch coriander

with Yoghurt & Coriander

Up to 180$ + Free Treats / Extras for Life

This fresh, fragrant curry gets its flavour from two of our favourite hero veggies. A mild yet tasty curry base of ginger, chilli, tumeric and fenugreek seeds is revived with fresh citrus and creamy yoghurt, all on a bed of pillowy rice. Divine!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

brown onion

2 sachet

mild curry powder

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

2 clove

garlic

800 g

pumpkin

1 tin

diced tomatoes

1 cube

vegetable stock

zucchini

1 tin

chickpeas

lemon

2 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 tub

Greek-style yoghurt

(Contains: Milk;)

1 bunch

coriander

Not included in your delivery

1 tbs

olive oil

2 cup

hot water

6 cup

water

Nutritional Values

per serving

Calories2400 kcal

Fat10.1 g

of which saturates3.1 g

Carbohydrate94.6 g

of which sugars23.4 g

Protein19.4 g

Sodium419 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Large Pot

•Saucepan

•Strainer

Cooking Steps

To prepare the ingredients, finely chop the brown onion and peel and crush the garlic. Remove the pumpkin skin and chop the pumpkin into 2 cm cubes. Crumble the vegetable stock. Slice the zucchini into half moons. Drain and rinse the chickpeas, juice the lemon, rinse the Jasmine rice, and pick the coriander leaves.

Heat the olive oil in a large pot or saucepan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the mild curry powder and garlic and cook for a further 1-2 minutes, or until the spices are fragrant and the onion is coated in the curry powder. Add the cubed pumpkin and stir to coat in the spices. Cover with a lid for 10 minutes, stirring occasionally, or until the pumpkin has softened slightly and is coated in the curry paste. Stir through the diced tomatoes, 2 cups of hot water, vegetable stock, zucchini and chickpeas. Season with salt and pepper to taste. Bring the mixture to the boil, and then reduce to a simmer for 10 minutes, stirring occasionally until the curry thickens slightly and the pumpkin is soft when pierced. Add the lemon juice and stir to combine.

Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.