28 Mar Pumpkin and Chickpea Curry
Cooking time: 30
1 ½ cups of long grain rice
2 cups of water
2 medium kumara or 2 cups of pumpkin
1 white onion
3 cloves of garlic
2 Tbsp olive oil
1 Tbsp garam Masala
1 tsp curry powder
1 tsp ground cumin
1 tsp ground cayenne pepper (Optional for spice)
1 can chickpeas, rinsed and drained
1 can chopped tomatoes
1 cup of water or vegetable stock
1 can coconut milk
Salt & Pepper
Plain yoghurt (optional)
Chopped coriander (optional)
In a medium pot, bring the water to the boil. Add in the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 15 minutes.
Cut the kumara or pumpkin into 2cm sized chunks. Diced the onion and mince the garlic. Bring a pot to medium heat. Add oil, garlic and onions cooking until fragrant. Add all of the spices and cook for 30 seconds.
Add kumara or pumpkin and tin of chickpeas. Stir to coat in spices.
Add in canned tomatoes and water or stock until kumara is covered. Leave for 10-15 minutes to cook, until kumara is tender.
Stir in coconut milk, add salt and pepper to taste. Leave to heat through from another 5 minutes, and then add in spinach with 1 minute to go. Once the curry is heated through and the spinach wilted, dish the rice and curry into bowls. Top curry with a dollop of plain yoghurt, cashews and coriander.