Pumpkin and chickpea curry

This fragrant pumpkin and chickpea curry makes a hearty vegetarian meal.

The ingredient of Pumpkin and chickpea curry

1. 1 tablespoon vegetable oil
2. 1 brown onion, chopped
3. 550g butternut pumpkin, peeled, cut into 2cm cubes
4. 2 garlic cloves, crushed
5. 2 1/2 teaspoons ground cumin
6. 1 1/2 teaspoons garam masala
7. 2 cups vegetable stock
8. 400g can Coles Brand Italian Diced Tomatoes
9. 400g can Coles Brand Chickpeas, rinsed, drained
10. 1/4 cup chopped coriander, plus extra sprigs to serve
11. 1/3 cup Greek yoghurt

The instruction how to make Pumpkin and chickpea curry

1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
2. Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season.
3. Spoon the curry into bowls. Top with yoghurt and extra coriander.

Nutritions of Pumpkin and chickpea curry

fatContent: 246.887 calories
saturatedFatContent: 8.8 grams fat
carbohydrateContent: 1.8 grams saturated fat
sugarContent: 28.4 grams carbohydrates
fibreContent: 15.9 grams sugar
proteinContent:
cholesterolContent: 9.5 grams protein
sodiumContent: