Pumpkin and Chickpea Curry with Fresh Pumpkin Leaves

4 People
60 min.
easy

A simple one-pot vegan curry starring pumpkin, chickpeas and nutritious young pumpkin leaves. Use ginger, garlic, chillies and Knorr Mild Durban Curry Dry Cook-in-Sauce to create warm, spicy layers of flavour, then serve with brown or wild rice for a delicious midweek dinner.

Ingredients

30 ml cooking oil
1 onion, sliced
4 cloves garlic, finely chopped
4 cm piece ginger, peeled & finely chopped
2 red chillies, deseeded & finely chopped
48 g packet Knorr Mild Durban curry cooking sauce
800 g pumpkin, chopped into +- 3 cm chunks
50 g pumpkin leaves, roughly chopped
1 x 400 g tin chopped tomatoes
1 Knorr vegetable stock pot (dissolved in 800ml hot water)
1 x 400 g tin chickpeas, drained
1 lemon
1 ml Robertsons black pepper, to taste

Cooking Method

Heat the oil over a medium heat in a pot. Add the onion, garlic, ginger and chilli and saute until soft and just starting to colour.
Add the Knorr Milk Durban Curry Cook-In Sauce, pumpkin and pumpkin leaves, stir to mix everything together.
Add the tin of chopped tomatoes and Knorr vegetable stock, and bring to the boil. Turn the heat down to a simmer. Allow to cook for about 45 minutes, until the pumpkin is cooked and the sauce has reduced. 15 minutes before finishing, add the chickpeas.
Season to taste with lemon juice and Robertson’s Black Pepper.