Thai pumpkin and chickpea curry
4
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This fragrant dish will get your tastebuds going while the beautiful red sauce, rich with tomatoes and crunchy veggie bites will win with everyone
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, grated
Red curry paste
1 tbs
Tomato paste
2 tbs
Tomato passata
700 g
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g)
Butternut pumpkin
350 g, peeled, cut into 3cm pieces
Snow peas
150 g, trimmed
Sugar snap peas
120 g, trimmed
Powdered coconut milk
2 tbs
Fresh coriander
⅓ cup(s)
Instructions
1
Heat oil in a large saucepan over high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add ginger, curry paste and tomato paste. Cook, stirring, for 1 minute or until fragrant.
2
Add passata and 1½ cups (375ml) water and bring to the boil. Reduce heat to medium and add chickpeas and pumpkin. Simmer, uncovered, stirring occasionally, for 15–20 minutes or until sauce thickens and vegetables are tender.
3
Add snow peas and sugar snap peas. Simmer, uncovered, for 5 minutes or until tender. Stir in coconut milk powder. Sprinkle curry with coriander and serve with rice.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.