HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChickpea & Pumpkin Curry
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Chickpea & Pumpkin Curry

Chickpea & Pumpkin Curry

with Yoghurt & Coriander

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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

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 difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1

brown onion

2 sachet

mild curry powder

(May be present Nuts)

2 clove

garlic

800 g

pumpkin

1 tin

diced tomatoes

1 cube

vegetable stock

2

zucchini

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1

lemon

2 packet

jasmine rice

1 tub

Greek-style yoghurt

(ContainsMilk)

1 bunch

coriander

Not included in your delivery

1 tbs

olive oil

2 cup

hot water

6 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2400 kJ
Fat10.1 g
of which saturates3.1 g
Carbohydrate94.6 g
of which sugars23.4 g
Dietary Fibre0 g
Protein19.4 g
Cholesterol0 mg
Sodium419 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Large Pot
Saucepan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

To serve, divide the Jasmine rice between bowls. Top with the pumpkin curry, Greek yoghurt and coriander. Enjoy!