Pumpkin and Chickpea Curry with Pilau Rice

This warming, comforting curry is perfect for using up those Halloween pumpkins. The perfect plate for cosy season. 

Written by Georgia Hearn
45 mins serves 6 Beginner
Pumpkin and Chickpea Curry with Pilau Rice
Ingredients
  • 2 packs of Merchant Gourmet Jumbo Chickpeas
  • 3 packs Merchant Gourmet Pilau Rice
  • 1 pumpkin, chopped into bite sized chunks
  • 3 shallots, finely chopped
  • 1 chilli, finely chopped
  • tbsp grated ginger
  • 2 crushed garlic cloves
  • tsp cumin seeds
  • tbsp coriander stalks
  • 1 tbsp medium curry powder
  • 5 lime leaves
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • Greek yoghurt, pickled onions, coriander and chilli flakes to serve

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Jumbo Chickpeas
Jumbo Chickpeas
240G
  1. Place a frying pan over a high heat with a drizzle of oil. Add the shallots and sauté for 5 minutes before soft.
  2. Add the ginger, garlic and chilli mix together.
  3. Add the cumin seeds, lime leaves, medium curry powder and coriander stalks, mix together and dry fry for a couple minutes.
  4. Finally add the chopped tomato, coconut milk, pumpkin and chickpeas. Stir together, lower the heat to a simmer and put the lid on.
  5. Leave to let the pumpkin cook until soft (about 30 mins with skins on test with a knife) and then remove the lid and let simmer until the sauce is thicken.
  6. Store in the fridge or freezer until ready to use or eat straight away heating some pilau rice in the microwave and serving together topped with a dollop of yoghurt, pickled onions, coriander leaves and chilli flakes

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