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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.