Pumpkin, cauliflower & chickpea curry for $10

Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Vegan, Vegetarian
Course: Main
Favourite flavours: Curry
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

1 tablespoon oil
1 onion, chopped
2 teaspoons grated ginger
1 garlic clove, crushed
1 small red chilli, chopped
2 tablespoons green curry paste
500g pumpkin, peeled, seeded, cubed
2 potatoes, peeled, cubed
½ cauliflower, cut into florets
400g can diced tomatoes
½ cup vegetable stock or water
400g can chickpeas, drained, rinsed
steamed rice, pappadums, to serve
¼cup coriander leaves

METHOD

Heat oil in a large heavy-based saucepan on medium. Saute onion, ginger, garlic and chilli for 1-2 minutes, until onion is tender.
Stir in curry paste and cook for 1 minute, until aromatic.
Add pumpkin, potato, cauliflower, tomatoes and stock. Simmer, covered, for 15-20 minutes, until potatoes are tender. Stir chickpeas through. Simmer further 5 minutes. Serve with rice and pappadams. Sprinkle with coriander.

Top Tip

Add sliced chicken breast, if liked.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 22).

MESSENGER