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.

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

Campbells Product used

Chicken Unsalted - 1 Litre

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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