Chickpea and Pumpkin Korma Curry
A deliciously warming Korma Curry that is quick and easy and perfect for a weeknight meal.
Prep Time15 mins
Cook Time10 mins
- Brown Rice to serve
- 400 g Butternut Pumpkin Cut into 2cm pieces
- 1/2 Onion Diced
- 1/2 Jar Vegan Korma Curry Paste I use the Patak brand
- 1/2 cup Water
- 1 tin Chickpeas Rinsed and Drained
- 270 ml Coconut Cream
- 1 tspn Brown Sugar
- 1 cup Frozen Peas
Cook rice according to packet instructions.
While rice is cooking, preheat oven to 180degrees C. Line a baking tray with baking paper.
Bake the pumpkin in the oven for approximately 15 minutes, or until browned and just soft.
Place a frying pan on medium heat. Add a few tablespoons of water and cook the onion, stirring, until browned.
Add the curry paste and cook for a few minutes until you can smell the spices.
Add the chickpeas and water and mix through until they are coated in curry paste.
Add the cooked pumpkin, coconut cream and sugar. Stir gently until combined. Allow to cook for approximately 5 minutes, until heated through.
Add the peas and stir through until peas are cooked, adding extra water if the curry seems a bit dry.
Serve over rice. Pappadums and toasted roti will add to the curry take away experience.