Durban Chickpea and Pumpkin Curry

Durban Chickpea and Pumpkin Curry
  • Category: Main
  • Cuisine: Indian
  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Ingredients

  • 1 tbsp vegetable oil
  • 3 tbsp Tweed Real Food Durban Earth Curry Rub
  • 2 onions, finely chopped
  • 3 large stalks lemongrass, bashed with the back of a knife
  • 1kg pumpkin, cubed
  • 250ml vegetable stock
  • ½ cup green peas
  • 400ml can coconut milk
  • 400g can chickpea, drained and rinsed
  • 2 limes
  • Fresh, sliced chili to your tasting
  • Handful parsley or coriander leaves

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Durban Earth Curry Rub

Durban Earth Curry Rub

$10.95

Directions

  1. Heat oil in a fry pan on medium-high heat.
  2. Gently fry the curry blend with the onions and lemongrass for 2-3 mins until fragrant. Stir the pumpkin into the pan and toss through to coat
  3. Add the stock and coconut milk, bringing to a simmer.
  4. Pour in the chickpeas then cook for about 10 mins or until the pumpkin is tender. Add green peas and stir through.
  5. Remove from heat to cool slightly, remove the lemongrass stalks.
  6. Serve with a squeeze from fresh lime juice, sliced chili and parsley/coriander leaves.
  7. Note: This is great by itself but can also be served with some warm naan bread or jasmine rice.

Recipe by: Tweed Real Food

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