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Pumpkin, cauliflower & chickpea curry

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, C, P
MineralsZinc, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 onion, chopped

  3. 2 teaspoons grated ginger

  4. 1 garlic clove, crushed

  5. 1 small red chilli, chopped

  6. 2 tablespoons green curry paste

  7. 500g pumpkin, peeled, seeded, cubed

  8. 2 potatoes, peeled, cubed

  9. 1/2 cauliflower, cut into florets

  10. 400g can diced tomatoes

  11. 1/2 cup vegetable stock or water

  12. 400g can chickpeas, drained, rinsed

  13. steamed rice, pappadums, to serve

  14. 1/4cup coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in a large heavy-based saucepan on medium. Saute onion, ginger, garlic and chilli for 1-2 minutes, until onion is tender.

  2. Stir in curry paste and cook for 1 minute, until aromatic.

  3. Add pumpkin, potato, cauliflower, tomatoes and stock. Simmer, covered, for 15-20 minutes, until potatoes are tender. Stir chickpeas through. Simmer further 5 minutes. Serve with rice and pappadams. Sprinkle with coriander.

  4. Cook's tip Add sliced chicken breast, if liked.

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