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Weeknight Dinner
Pumpkin and Chickpea Curry
Serves
8
Prep Time
10 min
Cook Time
35 min
Ingredients
- 2 tbsp olive oil
- 2 medium onions, sliced
- 2-3 garlic, minced
- 1 tin of Maesri red curry paste
- 2 x 400 g tins of chickpeas, drained and rinsed
- 2 red capsicums, chopped
- 100 g fresh baby corn
- 2 cups frozen green peas
- 800-900 g pumpkin, cubed
- 1 x 400 ml can of coconut cream
- 1 x 400 ml can of coconut milk
- 1 tbsp fish sauce
- Juice of 1 lime
- Coriander leaves and fresh chilli to garnish
- Steamed white rice, to serve
Method
- Set the dial on the Tefal Easy Banquet Electric Frypan to medium/high and fry the onions and garlic in the olive oil for 2-3 minutes until translucent.
- Add the tin of curry paste and continue to fry for another 2 minutes.
- Stir in the coconut milk, coconut cream and fish sauce until well combined.
- Add the pumpkin, capsicum and corn and lower the heat to medium/low, simmering for 25-30 minutes with the lid on until the vegetables are cooked.
- Stir in the peas and chickpeas and cook for another two minutes.
- Serve in bowls with white rice, squeeze of lime, fresh sliced chilli and chopped coriander. Enjoy!
Recommended Products
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Tefal Easy Banquet Electric Frypan KC6018
Sale price
$99.95
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