Meatless Monday – Pumpkin and chickpea curry
A proper winter warmer of a dish, easy to make and done in under an hour.
Serves 6
You’ll need: 1 x 400g can Rhodes Quality Chickpeas, drained and rinsed; 1 x 115g Rhodes Quality Tomato Paste Cup; 2 cups peeled and chopped pumpkin; 30 ml vegetable oil; 1 onion, finely chopped; 2 carrots, peeled and chopped; 1 red pepper, seeded and sliced; 1 garlic clove, crushed; · 30 ml Pakco Curry Paste; 1 x 400ml can coconut milk; 200g broccoli, washed and cut into florets; rice, poppadoms and fresh coriander to serve.
How to:
Place the pumpkin in a medium saucepan of water and bring to a boil. Cook until soft.
Drain and puree using a blender or mash very well by hand until smooth. Heat the oil in a heavy-bottomed saucepan. Add the onion and the carrots and fry until the vegetables begin to soften.
Add the red pepper and fry for a few minutes more. Lower the heat and add the garlic and the Pakco Curry Paste. Stir well to mix.
Stir in the Rhodes Quality Tomato Paste Cup and the coconut milk. Stir in the pumpkin puree. Bring the curry back to a high boil and add the broccoli and the Rhodes Quality Chickpeas.
Reduce the heat and simmer until the broccoli is tender. Season to taste.
To serve, sprinkle with fresh coriander and serve over rice or with poppadoms.
* Recipe and image Rhodes Quality.
