Ingredients
1/3 pumpkin
cut into chunks
2 tbsp peanut or rice bran oil
1 cup vegetable stock
(250ml)
1 cup couscous
2 cloves garlic
crushed
6 green shallots
chopped
1 tbsp red curry paste
1 x 400g can chickpeas
1 x 400g can coconut milk
2 tbsp fresh coriander
chopped
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 small saucepan
- 1 heavy based pan
- 1 fork
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Toss pumpkin in 1 tablespoon oil and roast on baking paper on a baking tray until golden and tender.
- Bring chicken stock to the boil in a small saucepan. Turn off heat, add couscous and cover with a lid.
- Heat remaining oil in a heavy based pan. Saute garlic and shallots until soft.
- Add red curry paste and fry over a medium heat for 1 minute.
- Add chickpeas and coconut milk and simmer for 5 minutes.
- Add pumpkin and stir to combine.
- Fluff couscous with a fork.
- Serve curry on couscous, sprinkled with coriander.
Notes
Tip
This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.
Variation
If you don’t want to oven roast the pumpkin, you can dice it and add it in with the other ingredients to simmer until tender.
Variation
You can serve this with jasmine rice instead of couscous if you prefer.
