https://www.lifestylefood.com.au/recipes/8864/pumpkin-curry-korma

LifestyleFOOD.com.au

This is a delicious vegetarian curry that is so quick, easy and super affordable to whip up on any given week night! The beautiful curry paste compliments the chickpeas, silverbeet and pumpkin perfectly!

Ingredients

  • Ingredients (serves 4)

  • 2 tsp peanut oil

  • 1 brown onion, halved, thinly sliced

  • 500g any pumpkin, deseeded, peeled, cut into 2cm pieces

  • 100ml Korma Coriander & Coconut cooking sauce (Patak's brand)

  • 185ml (3/4 cup) light coconut milk

  • 60ml (1/4 cup) water

  • 1 x 400g can organic chickpeas, rinsed, drained

  • 1 bunch silverbeet, washed, dried, ends trimmed

  • 2 tbs fresh coriander leaves

Method

  • 1.

    Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until onion softens. Add the pumpkin, cooking sauce, coconut milk and water, and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 12-15 minutes or until pumpkin is tender.

  • 2.

    Add chickpeas and silverbeet. Cook, covered, for 3-4 minutes or until spinach wilts. Remove from heat. Spoon among serving bowls and serve with basmati rice and finally, sprinkle with coriander. Serve immediately.

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