The Elms Cafe shares its recipe for Pumpkin and Chickpea Curry.
THE Elms Cafe owner Melissa Pollard shares her recipe for immune-boosting Pumpkin and Chickpea Curry.
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Pumpkin and Chickpea Curry
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 butternut pumpkin, cubed
- 400g can crushed tomatoes
- 1 cup vegetable stock
- 400g can chickpeas, rinsed and drained
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 red chilli, chopped
Method
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 minutes or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for one minute or until fragrant.
Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes.
This Pumpkin and Chickpea Curry will soothe your soul just when you need calm
Add chickpeas and simmer a further 10 minutes or until pumpkin is just tender.
Serve with basmati rice and steamed greens.
Jodie Bruton
Journalist
