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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. Made in 30 min and costing less than $5 per serve, this curry will elevate your dining experience on a cold evening with its creamy pumpkin and aromatic flavours.


Value recipe icon=  Based on actual ingredient portion size used and the average of standard online prices at Major Australian Supermarket Retailers for w.c. [TBC]. Prices may vary by state or store. For more information on where prices are sourced, please see our FAQ page.

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  • Servings:4
  • Dish Type:Pasta, Curries
  • Cooking Time:20min
  • Preparation Time:10min

Campbells Product used

Chicken Unsalted - 1 Litre

Chicken Unsalted - 1 Litre

View product

Ingredients

  • 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)

Preparation

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.

Notes

  • Optional: Coriander to garnish, Roti bread to serve

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