Free Shipping On Orders Over $100 | Flat $15

Pumpkin & Chickpea Curry

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at https://mondaymorningcookingclub.com.au

Pumpkin & Chickpea Curry

This is wholesome hearty food at it’s best. This delicious pumpkin & chickpea curry has all the flavours which you’d come to expect from Monday Morning Cooking Club & it’s an easy pantry friendly meal which can be whipped up quickly for those busy mid week dinners. Featuring delicious ingredients like these beautiful chickpeas from Monjardin organic, our butter chicken paste and coconut cream.
Course Main Dish

Ingredients
  

  • 500 g Japanese (Kent) pumpkin cubed
  • 2 birds eye chillies deseeded and sliced
  • 1/2 tsp (each) ground cinnamon & coriander
  • 1 tsp Tasman Sea Salt and to taste
  • 2 tbsp Pons Green Extra Virgin Olive Oil
  • 1 onion chopped
  • 50 g Simon Johnson Butter Chicken Paste half jar
  • 680 g Monjardin Organic Chickpeas rinsed & drained
  • 400 ml Simon Johnson coconut cream
  • 150 g baby spinach leaves
  • 1 lime juiced
  • 1/2 bunch coriander chopped, for garnish (optional)
  • steamed jasmine rice to serve

Instructions
 

  • Preheat the oven to 200℃. In a roasting pan, toss the pumpkin with the cinnamon, coriander and salt. Drizzle with 1 tablespoon of the oil and toss again. Roast for 20 minutes.
  • In the meantime, saute the onion in the remaining oil in a large deep frying pan for 20 minutes or until soft. Add the Butter Chicken Paste and saute for a few minutes until fragrant. Add the pumpkin and the chickpeas and toss gently to combine.
  • Add the coconut cream and simmer for 10 minutes, shaking the pan from time to time. Add the spinach and gently stir through. Add salt to taste, and then the lime juice.
  • Garnish with coriander and serve immediately with hot rice.
  • Serves 6.

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

More Delicious Recipes

BBQ Lamb with White Bean Puree

  Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion

Crumbed Olives

  These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve

Oaxacan Cheese Fritters

  These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy

Niçoise Salad

  This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO

Strawberry Margarita

  Our Fiesta favourites continue with these zingy Margaritas. Showcasing the best of seasonal fruit from Ponthier, these Margaritas are a welcome way to usher

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.