Curried chickpea and vegie soup
1 medium, chopped
2 clove(s), crushed
Indian curry paste
1½ tbs, (such as korma)
4 cup(s), (1L)
pumpkin, butternut, raw
500 g, cut into 1.5cm pieces
450 g, (half large head) cut into florets
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g)
120 g, cut into 1.5cm pieces
¼ cup(s), leaves
- Toss almonds in a large saucepan over medium heat until golden. Transfer to a bowl.
- Heat oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
- Add stock and pumpkin and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add cauliflower and cook, covered, for 10 minutes or until pumpkin is tender.
- Add chickpeas and paneer and cook, uncovered, for 5 minutes, or until heated through. Serve sprinkled with almonds and coriander.