Family Pumpkin & Ginger Curry
Finely chop ingredients and place in slow cooker for 8 hours. Alternatively, sauté onion, garlic, pumpkin, spices, and chickpeas. Simmer with vegetable stock and tomatoes. Adjust consistency with hand blender. Add cream or alternatives for milder taste. A flavorful and adaptable curry for the whole family to enjoy.
Equipment
- 1 pot
- 1 hand blender
Ingredients
- Dash of olive oil
- 1 pumpkin
- 1 onion
- 2 cloves crushed garlic
- 1 can chickpeas drained
- 1 can of chopped tomatoes
- 1 heaped teaspoon of ginger
- 2-3 teaspoons of mild curry powder
- 250 ml vegetable stock low salt
- Dash of cream coconut milk, yoghurt or dairy alternatives to cool.
Instructions
- First start by heating the onion and garlic with the oil until softened.
- Next add in the pumpkin and spices and soften further followed by the chick peas.
- Simmer these with the vegetable stock and chopped tomatoes until all of the ingredients are cooked through.
- For younger children the curry can be made into a smoother consistency by using a hand blender to break up the chickpeas.
- You may also wish to add in a little extra cream, or alternatives to cool if they are new to curries.
Notes
This recipe can be enjoyed by the whole family and served as a stew, with fresh bread, rice, quinoa or couscous.