Savour the warmth of Autumn with our pumpkin and chickpea curry, prepared with a fragrant blend of spices, promising comfort with every bite.
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Heat a large non-stick saucepan over medium-high heat. Add pumpkin and ¼ cup (60ml) water and cook for 5 mins or until the pumpkin begins to soften.
Stir in the curry powder and cook, stirring, for 1½ mins or until aromatic. Stir in the coconut milk and chickpeas. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and simmer for 15 mins or until the pumpkin is tender and the liquid thickens slightly. Season.
Serve curry with naan.
COOK. STORE. SAVE.
If you have any spinach or coriander, toss it through the curry.
Savour the warmth of Autumn with our pumpkin and chickpea curry, prepared with a fragrant blend of spices, promising comfort with every bite.
Heat a large non-stick saucepan over medium-high heat. Add pumpkin and ¼ cup (60ml) water and cook for 5 mins or until the pumpkin begins to soften.
Stir in the curry powder and cook, stirring, for 1½ mins or until aromatic. Stir in the coconut milk and chickpeas. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and simmer for 15 mins or until the pumpkin is tender and the liquid thickens slightly. Season.
Serve curry with naan.