Pumpkin & Chickpea Curry
Source & History:
I found this recipe in one of those supermarket free recipe magazines. I thought it looked interesting so tried it. Amy & I both enjoyed it for dinner with rice from my rice cooker (and without the coriander leaves) for several nights in a row. Of course I did my usual trick and instead of simmering on the cooktop, I put the pot in the oven to finish off the cooking.
Note:
- you can replace the chickpeas with chicken if you want an alternative source of protein.
- Author
- Aileen Sorohan
- Prep Time
- 10min
- Cook Time
- 20min
- Other Time
- 5min, standing
- Serves
- 4
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 Brown onion finely chopped
- 300 gm Butternut pumpkin peeled & diced
- 240 ml Beerenberg Pumpkin & Chickpea Curry jar (from the supermarket)
- 400 gm, can Chickpeas drained & rinsed
- 400 ml Coconut milk
- 300 gm Cauliflower florets
- 100 gm Baby spinach leaves
- 450 gm, packet Microwave white long-grain rice heated
- 1/4 bunch Fresh coriander leaves picked
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and pumpkin. Cook, stirring, for 5min or until onion softens.
- Add curry sauce & chickpeas to the pan. Use coconut milk to rinse out the jar. Add coconut-curry mixture to pan and stir to combine. Stir in cauliflower.
- Cover with lid and simmer, stirring occasionally, for 15min or until vegetables are tender (this is the point where I stick the pot in a moderate oven for a similar time). Remove from heat. Add spinach and stir to combine. Stand, covered, for 5min or until spinach wilts. Spoon rice into bowls, then top with curry. Serve sprinkled with coriander if you are one of those people who likes it.