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Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

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Pumpkin & Chickpea Curry

Watch as Ben guides us through another wonderful recipe, this time for a Potato & Chickpea curry. Quick and easy to make!

Recipe Video

Recipe Ingredients

(For step by step instructions see our video for Potato & Chickpea Curry)

75g basmati rice
½ red onion – diced
2 garlic clove – finely chopped
2 tsp curry spice mix
1/8 small pumpkin (about 200g) – peeled & diced (2-3cm)
½ tin chickpeas – drained
200ml water
½ vegetable stock cube ½ tin tomatoes

Optional Ingredients

yoghurt, panner cheese, Bombay mix.

Recipe Instructions

Prepare vegetables as described.
 
Boil rice until done (after 10 – 12 mins it should be tender), drain & reserve.
 
Place onion into saucepan with a little oil – cook over medium heat for 3 – 4 minutes until soft and translucent.
 
Add garlic and cook for 1 minute then add curry spice mix. Add pumpkin & chickpeas cook together for 2-3 minutes.
 
Add water, vegetable stock cube & tinned tomatoes – bring to a simmer then reduce to a low heat cook until pumpkin is tender or until you can break them with a fork (about 10 mins)
 
Check for seasoning adding more salt if needed.
 
Serve with rice & any other optional ingredients

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