Incredible Pumpkin Curry
cubed / chunked
Medium curry powder
or Substitute For Fresh Chillies to Personal Taste
2 x Cans Chickpeas
Drained and Rinsed
Boiled, Drained and Mashed
Handful of Coriander
Add the onion, cubed pumpkin and some of the stock to a large saucepan.
Cover and Cook on a med/low heat for 10mins until the onion is soft.
Turn up the heat to medium/high and add the garlic, ginger and spices to the pan, cooking off for a minute or so, stirring frequently.
Add chickpeas, coconut milk, the remaining vegetable stock, pumpkin puree and tomato puree and stir well.
Reduce heat and simmer for 15mins, or until the chunks of pumpkin are soft and the sauce is thickened nicely
Season to taste and add your chopped coriander
This recipe would also work great with lentils if you preferred. Likewise, if you have some veggies that need eating, chuck some in.
Part of Incredible Edible Garforth - https://ediblegarforth.org.uk