Indian

Pumpkin, chickpea and tomato curry

Name: Pumpkin, chickpea and tomato curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: , /indian
Ingredients: 2 tbs sunflower oil; 1 onion, peeled and finely sliced; 3 garlic cloves, finely chopped; 500g truss tomatoes, chopped; 1 small pumpkin, peeled and cut into 3cm pieces; 1 tsp each ground cumin, ground coriander, garam masala, ground turmeric; 400ml can coconut milk; 400g can chickpeas, drained and rinsed; Juice of 1 lemon; Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 10, 2017

This curry is an Indian-inspired dish laced with vegies, perfect for that midweek meal.

2 tbs sunflower oil
1 onion, peeled and finely sliced
3 garlic cloves, finely chopped
500g truss tomatoes, chopped
1 small pumpkin, peeled and cut into 3cm pieces
1 tsp each ground cumin, ground coriander, garam masala, ground turmeric
400ml can coconut milk
400g can chickpeas, drained and rinsed
Juice of 1 lemon
Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve

Method

1.

Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes until they become aromatic.
2.

Add the coconut milk, 1 cup (250ml) water and the chickpeas, then reduce the heat to a gentle simmer. Season to taste with salt and pepper and cook for 15 minutes or until the sauce has thickened and the pumpkin is tender.
3.

Remove from the heat and stir through the lemon juice. Top with flaked almonds, mint and coriander, and serve with rice.