Name: Chickpea and pumpkin curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 2 medium_piece (300g) brown onion, sliced thinly; 2 clove garlic, crushed; 2 tablespoon tikka masala curry paste; 2 cup (500ml) vegetable stock; 1 cup (250ml) water; 1 kilogram (2 pounds) butternut pumpkin, chopped coarsely; 2 cup (400g) jasmine rice; 300 gram (9½ ounces) canned chickpeas (garbanzo beans), rinsed, drained; 1 cup (125g) frozen peas; 1/4 cup (60ml) light thickened (heavy) cream; 1/3 cup fresh coriander leaves (cilantro)

Ingredients

2 teaspoon peanut oil

2 medium_piece (300g) brown onion, sliced thinly

2 clove garlic, crushed

2 tablespoon tikka masala curry paste

2 cup (500ml) vegetable stock

1 cup (250ml) water

1 kilogram (2 pounds) butternut pumpkin, chopped coarsely

2 cup (400g) jasmine rice

300 gram (9½ ounces) canned chickpeas (garbanzo beans), rinsed, drained

1 cup (125g) frozen peas

1/4 cup (60ml) light thickened (heavy) cream

1/3 cup fresh coriander leaves (cilantro)

Method

1.Heat oil in a large saucepan, cook onion and garlic, stirring, until onion softens. Add paste, cook, stirring, until fragrant. Stir in stock and the water, bring to the boil. Add pumpkin, reduce heat. Simmer, covered, 15 minutes or until pumpkin is almost tender.

2.Meanwhile, cook rice in a large saucepan of boiling water until tender, drain. Cover to keep warm.

3.Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and top with coriander. Serve curry with rice.

In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook