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Method
Step 1
Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 mins or until the onion begins to caramelise. Add garlic, ginger, curry powder, cayenne pepper and 1 tsp salt. Cook, stirring, for 1 min or until aromatic.
Step 2
Add the pumpkin, tomato, stock or water and chickpeas to the onion mixture. Bring to a simmer. Cover and cook, stirring occasionally, for 20 mins or until the pumpkin is tender. Season.
Step 3
Meanwhile, heat the remaining oil in a medium saucepan over medium-high heat. Add the cumin seeds and turmeric. Cook, stirring, for 30 secs or until aromatic. Add the rice and 1 tsp salt and cook, stirring, for 1 min or until rice is coated with spice mixture and lightly toasted. Add extra stock or water and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the liquid is absorbed. Set the rice aside, covered, for 5 mins to steam. Use a fork to separate the grains. Transfer to a serving bowl. Sprinkle with almond.
Step 4
Serve chana masala with the rice.
Serve with... coriander leaves.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can use weater instead of stock.
Filled with spices, this pumpkin chana masala is a flavour explosion. Serve with rice and fresh coriander leaves to finish off the dish.
Method
Step 1
Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 mins or until the onion begins to caramelise. Add garlic, ginger, curry powder, cayenne pepper and 1 tsp salt. Cook, stirring, for 1 min or until aromatic.
Step 2
Add the pumpkin, tomato, stock or water and chickpeas to the onion mixture. Bring to a simmer. Cover and cook, stirring occasionally, for 20 mins or until the pumpkin is tender. Season.
Step 3
Meanwhile, heat the remaining oil in a medium saucepan over medium-high heat. Add the cumin seeds and turmeric. Cook, stirring, for 30 secs or until aromatic. Add the rice and 1 tsp salt and cook, stirring, for 1 min or until rice is coated with spice mixture and lightly toasted. Add extra stock or water and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the liquid is absorbed. Set the rice aside, covered, for 5 mins to steam. Use a fork to separate the grains. Transfer to a serving bowl. Sprinkle with almond.
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