Budget recipes
Pumpkin, cauliflower & chickpea curry for $10
Pumpkin, cauliflower & chickpea curry for $10
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 TipAdd sliced chicken breast, if liked.
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