Pumpkin and Chickpea Curry with Fresh Pumpkin Leaves
A simple one-pot vegan curry starring pumpkin, chickpeas and nutritious young pumpkin leaves. Use ginger, garlic, chillies and Knorr Mild Durban Curry Dry Cook-in-Sauce to create warm, spicy layers of flavour, then serve with brown or wild rice for a delicious midweek dinner.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- 30 ml cooking oil
- 1 onion, sliced
- 4 cloves garlic, finely chopped
- 4 cm piece ginger, peeled & finely chopped
- 2 red chillies, deseeded & finely chopped
- 48 g packet Knorr Mild Durban curry cooking sauce
- 800 g pumpkin, chopped into +- 3 cm chunks
- 50 g pumpkin leaves, roughly chopped
- 1 x 400 g tin chopped tomatoes
- 1 Knorr vegetable stock pot (dissolved in 800ml hot water)
- 1 x 400 g tin chickpeas, drained
- 1 lemon
- 1 ml Robertsons black pepper, to taste
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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