- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Over 4 serves veg or fruit
Savour the warmth of Autumn with our pumpkin and chickpea curry, prepared with a fragrant blend of spices, promising comfort with every bite.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 1kg butternut pumpkin, peeled, seeded, chopped
- 2 tsp curry powder
- 2 x 420g chickpeas, rinsed, drained
- 400ml can Coles Coconut Milk
- 225g pkt Coles Mini Toasty Garlic & Herb Naan, warmed
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Serve curry with naan.
Recipe tip
COOK. STORE. SAVE.
If you have any spinach or coriander, toss it through the curry.
Pumpkin and chickpea curry
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 1kg butternut pumpkin, peeled, seeded, chopped
- 2 tsp curry powder
- 2 x 420g chickpeas, rinsed, drained
- 400ml can Coles Coconut Milk
- 225g pkt Coles Mini Toasty Garlic & Herb Naan, warmed
Description
Savour the warmth of Autumn with our pumpkin and chickpea curry, prepared with a fragrant blend of spices, promising comfort with every bite.
Method
Step 1
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.
Step 2
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.
Step 3
Serve curry with naan.