Chickpea and Tomato Curry

Nutrition per serve

Ingredients

• 300g basmati rice
• 400g butternut pumpkin
• 1bunch coriander
• 2clov garlic
• 760g chickpeas
• 50g Indian butter curry paste
• 10g masala seasoning
• 410g tomato puree
• 40g roasted cashews
• 15ml vegetable oil
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 500ml (2 cups) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the unpeeled pumpkin into 2cm chunks (see Make it yours). Pick the coriander leaves and finely chop the stems. Crush or finely chop the garlic. Drain and rinse the chickpeas.
3. Step 3 — Start curry
   Heat 1 tbs vegetable oil in a large deep frypan over medium-high heat. Cook the pumpkin, stirring, for 3 mins or until starting to soften. Add the curry paste, masala seasoning, garlic and coriander stems and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Stir the tomato puree, chickpeas and 250ml (1 cup) water into the pumpkin mixture and bring to the boil. Cover, reduce the heat to medium and cook, stirring occasionally, for 13 mins or until the pumpkin is tender. Stir in ½ tsp sugar, then remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   While the curry is simmering, coarsely chop the cashews. Divide the rice and chickpea and tomato curry among bowls, then scatter with the cashews and coriander leaves. Enjoy!
6. Step 6 — Make it yours
   Feel free to chop up other veggies you have on hand, such as carrot or capsicum, and add them to the stew for an extra veggie boost.

Allergens

Cashew, Sulfit