Pumpkin and Chickpea Curry
Enjoy a tantalising blend of curry flavours and hearty goodness with Campbell’s Pumpkin and Chickpea Curry, made with Campbell’s Real Stock Chicken Unsalted.
- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
500ml Campbell’s Real Stock Chicken Unsalted
1 tbsp olive oil
1 onion, finely chopped
3 tsp curry powder
1.2 kg pumkin, peeled and chopped
2 carrots, peeled, halved and sliced
400g can chickpeas, drained and rinsed
1 1/2 tbsp soy sauce
270ml can coconut milk (reserve 2 tbsp for garnish)
Optional: Coriander to garnish
Optional: Roti bread to serve
STEP 1 Heat olive oil in a large saucepan. Add onion and curry powder, and cook for 1 min. Add pumpkin, carrots and Campbell’s Real Stock Chicken Unsalted. Bring to the boil.
STEP 2 Simmer, covered for 10-15 min until vegetables are tender. Stir in chickpeas, soy sauce and coconut milk and simmer for 2 min.
STEP 3 Serve drizzled with reserved coconut milk. Top with coriander and serve with roti bread.
