Pumpkin & Chickpea Curry - WellBeing Magazine
Easy, affordable vegan curry with subtle spices and a rich golden coconut base—chilli optional for a milder flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 shallots, finely diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp grated fresh turmeric
- 1 tsp garam masala
- 1 tsp cumin
- 1 red chilli, finely sliced
- Salt & pepper, to season
- 270mL coconut milk
- 1½ cups vegetable stock, low salt
- 1.2kg pumpkin, diced
- 600g chickpeas, rinsed & drained
- ½ cup coriander leaves, chopped
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