Pumpkin and chickpea curry

Serves:

Ingredients

• 1/3 pumpkin, cut into chunks
• 2 tbsp peanut or rice bran oil
• 1 cup (250ml) vegetable stock
• 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

Method

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.

Find more curry recipes

• Beef and pumpkin curry
• Fish curry
• Green chicken curry
• Lamb curry
• Massaman curry
• Quick vegetable curry
• Slow cooker butter chicken
• Slow cooker lamb curry
• Thai red chicken curry
• Thai vegetable curry
• Gentle lamb and apple curry

Serving Suggestions

Note

• 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.
• You can serve this with jasmine rice instead of couscous if you prefer.
• This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.