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Family Pumpkin & Ginger Curry

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: Indian
Calories: 246
Ingredients Equipment Method Notes

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.

Equipment

  • 1 pot
  • 1 hand blender

Method
 

  1. First start by heating the onion and garlic with the oil until softened.
  2. Next add in the pumpkin and spices and soften further followed by the chick peas.
  3. Simmer these with the vegetable stock and chopped tomatoes until all of the ingredients are cooked through.
  4. For younger children the curry can be made into a smoother consistency by using a hand blender to break up the chickpeas.
  5. 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.