Ingredients Serves 4
- ≈ 14 oz/400 g pumpkin
- 1 onion
- 4 cloves garlic
- 3 tomatoes (or 1 14-oz can chopped tomatoes)
- 2 tbsp oil
- 1 tbsp curry powder
- 3 tbsp coconut milk (optional)
- 1 can kidney beans (14 oz/400 g)
- 1 can chickpeas (14 oz/400 g)
- 1.5 tsp salt
- 1 tsp chili powder
- 1 cup rice
For this recipe we will need 1 cup of pumpkin puree. I prefer homemade pumpkin puree, but you can buy canned pumpkin from the store to save time.
To make pumpkin puree by yourself, peel and scoop out pumpkin seeds, cut the flesh into cubes.
Place the chopped pumpkin into a pan, cover with water, bring to a boil and cook over low heat for 15-20 minutes, or until tender. Drain and reserve 1 cup of the stock.
Using your blender, process pumpkin until perfectly smooth and creamy.
Peel one onion and cut it finely. Peel and mince 4 garlic cloves. Dice 3 medium tomatoes. Alternatively, you can use one 14 oz (400 g) can of chopped tomatoes.
Heat up 2 tablespoons of oil, saute onion and garlic for 5 minutes until soft.
Add 1 tablespoon of curry powder, stir. Next, add 1 cup of pumpkin puree, tomatoes, 1 cup of pumpkin stock, 3 tablespoons of coconut milk, beans and chickpease (without liquid).
Mix well, bring to a boil, add salt and pepper and cook over low heat for 15 minutes.
Cook 1 cup of rice. (Check How to cook perfect rice).
Serve curry with rice. Garnish with chopped parsley.