(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
½ vegetable stock cube ½ tin tomatoes
yoghurt, panner cheese, Bombay mix.
|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