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.