Chickpea & Pumpkin Curry
with Yoghurt & Coriander
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Wheat
- Gluten
- Soy
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!
Ingredients
1
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
2
zucchini
1 tin
chickpeas
1
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
Utensils
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.
To serve, divide the Jasmine rice between bowls. Top with the pumpkin curry, Greek yoghurt and coriander. Enjoy!
