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Chickpea and Pumpkin Curry

Name: Chickpea and Pumpkin Curry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 20 bay leaves; 1 chunky cut carrot; 420g chickpeas drained; 1 chili finely sliced; 140ml coconut milk (powdered coconut milk is really useful and is what I used); 2 tbsp coriander powder; 1 tsp curry powder; 1 piece fresh ginger finely chopped; 4 cloves garlic thinly sliced; 2 tbsp oil; 1 onion finely sliced; 1 kg pumpkin cut into small chunks; 1 tsp turmeric; 3 cups of water (750ml)

By Foodista45 min6 servings

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Chickpean and Pumpkin Curry at home. This recipe serves 6. One portion of this dish contains around 9g of protein, 12g of fat, and a total of 270 calories. For $1.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have oil, chili, onion, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It

Instructions

1
Heat 1 tbsp oil and cook the onions until browned.
2
Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.
3
Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.

Recipe from foodista.com