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Chickpea and Pumpkin Curry
Elizabeth Ellory
21 minutes
4 servings
BeginnerChickpea and Pumpkin Curry
Total Steps
7
Ingredients
16
Tools Needed
8
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Chickpea and Pumpkin CurryIngredients
- 4 centimeters fresh ginger, finely chopped
- 2 tablespoons coriander powder
- 4 cloves garlic, thinly sliced
- 1 chili chili, finely sliced
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 tablespoon oil
- 20 leaves bay leaves
- 140 milliliters coconut milk
- 420 grams chickpeas, drained
- 1 carrot carrot, chunky cut
- 3 cups water
- 1 kilogram pumpkin, cut into small chunks
- 1 onion onion, finely sliced
- curry paste
- 1 tablespoon oil
Instructions
1
Step 1
Heat the oil in a pot or pan and cook the onions until browned.
2
Step 2
1-2 minutes
Add the curry paste and lightly fry for 1 to 2 minutes.
3
Step 3
Add the pumpkin and carrot chunks and coat them in the paste.
4
Step 4
10 minutes
Cover with the water and bring to a boil. Reduce the heat and simmer for 10 minutes.
5
Step 5
Stir in the chickpeas and coconut milk.
6
Step 6
10 minutes or until pumpkin is soft
Cook for a further 10 minutes on a low heat or until the pumpkin is soft.
7
Step 7
Remove the bay leaves before serving, if possible.
Tools & Equipment
Cutting board
Knife
Measuring spoons
Measuring cup
Mixing bowl
Pot
Spoon
Strainer