Pumpkin and Chickpea Curry - Grains & Legumes Nutrition Council
This easy one-pot curry is an Indian inspired winter curry made featuring veggies, chickpeas and coconut milk.
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.glnc.org.au.
Ingredients
- 500ml Campbell’s Real Stock Unsalted Chicken
- 1 Tbsp extra virgin olive oil
- 1 onion, finely chopped
- 3 tsp curry powder
- 1.2kg pumpkin, peeled and chopped
- 2 carrots, peeled, halved and sliced
- 400g can chickpeas, drained and rinsed
- 1 ½ Tbsp soy sauce
- 270ml can light coconut milk (reserve 2 Tbsp for garnish)
- Fresh coriander and roti bread, to serve
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