Pumpkin, Potato and Chickpea Curry
There are so many recipes out there for pumpkin and chickpea curry, this is my version, it’s so easy it’s ridiculous. Enjoy. I was planning on taking a photo to add to this recipe – but I ate all the curry. Woops.
- 1 tablespoon vegetable oil
- 1 brown onion, chopped
- 400g pumpkin, peeled, cut into 2cm cubes
- 2-3 large potatoes, cut into 2cm cubes
- 2 garlic cloves, crushed
- 2 ½ teaspoons ground cumin
- 1 ½ teaspoons garam masala
- 2 cups vegetable stock
- 400g can Australia diced Tomatoes
- 400g can Chickpeas, rinsed, drained, you can also soak from dry – use about a ¾ cup of chickpeas when dried.
- 1/4 cup chopped coriander, plus extra to serve
- 1/3 cup Greek yoghurt
Heat the oil in a large saucepan over medium heat. Cook the onion until clear. Add the pumpkin, potatoes garlic and spices. Cook, stirring, for approx. 1 min or until fragrant.
Add the stock and tinned tomatoes. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until vegetables are tender. Add coriander and season.
This delicious curry is best served on a bed of rice, just spoon the curry into bowls. Top with yoghurt and extra coriander. It’s so simple and full of flavour, it’ll become a new family favourite.
Mix it up – If you want to try some extra ingredients and are unsure where to start here are some ideas:
- Shredded kale for some green
- Substitute potato for carrot
- Add some peas or corn
- If you have any suggestions please comment below.