Pumpkin and chickpea curry

Pumpkin and chickpea curry


This fragrant pumpkin and chickpea curry makes a hearty vegetarian meal.

The ingredient of Pumpkin and chickpea curry

  1. 1 tbsp vegetable oil
  2. 1 brown onion, chopped
  3. 550g butternut pumpkin, peeled, cut into 2cm cubes
  4. 2 garlic cloves, crushed
  5. 2 1/2 tsp auditorium showground cumin
  6. 1 1/2 tsp garam masala
  7. 2 cups vegetable amassing
  8. 400g can Coles Brand Italian Diced Tomatoes
  9. 400g can Coles Brand Chickpeas, rinsed, drained
  10. 1/4 cup chopped coriander, lead pro other sprigs to foster
  11. 1/3 cup Greek yoghurt

The instruction how to make Pumpkin and chickpea curry

  1. Heat the oil in a large saucepan higher than medium heat. Cook the onion, stirring, for 2-3 mins or until softened. accumulate the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
  2. grow the buildup and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. amass chickpeas and simmer a supplementary new 10 mins or until pumpkin is just tender. accumulate coriander and season.
  3. Spoon the curry into bowls. pinnacle later yoghurt and other coriander.

Nutritions of Pumpkin and chickpea curry

calories: 246.887 calories
fatContent: 8.8 grams fat
saturatedFatContent: 1.8 grams saturated fat
carbohydrateContent: 28.4 grams carbohydrates
sugarContent: 15.9 grams sugar
proteinContent: 9.5 grams protein
sodiumContent: 720 milligrams sodium

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