Curried Pumpkin And Chickpeas With Apricots

By Marley Spoon Culinary Director Olivia Andrews on March 24, 2016 in Food

Photo: Marley Spoon Culinary Director Olivia Andrews

If you’re looking to expand your curry repertoire, you’ll love this meat-free option that teams chickpeas with sweet pumpkin and dried apricots in an aromatic tomato based sauce. You can accessorise with yoghurt and complement with toasted naan bread to scoop up every last drop.

Cooking time: 40 minutes

Ingredients:
300g peeled butternut pumpkin
3 tsp curry powder
1 onion
2 garlic cloves
30g fresh ginger
2 large tomatoes
400g can chickpeas
2 tsp ground cinnamon
50g apricots
15g coriander
2 naan breads
160ml Greek style yoghurt
Vegetable oil
Salt and pepper

Prepare pumpkin – Cut the pumpkin into 2cm pieces. Place in a bowl with 1 tablespoon of vegetable oil and curry powder. Toss to coat then set aside.

Prepare ingredients – Halve and thinly slice the onion. Finely chop the garlic and the tomatoes. Finely grate the ginger. Rinse and drain the chickpeas.

Start cooking – Heat 2 tablespoons of oil in a large saucepan over medium heat. Cook the onion, garlic, ginger and cinnamon for 5 minutes or until softened. Add the tomato, 300ml water, salt and pepper, then simmer for 5 minutes to allow the flavours to infuse.

Cook pumpkin – Meanwhile, heat 1 tablespoon of oil in a large frying pan over high heat. Cook the pumpkin for 5 minutes or until golden, and then add to the curry with the chickpeas. Cover and cook over low heat for 10 minutes or until the pumpkin is tender.

Prepare apricots – Thinly slice the apricots. Wipe out the large frying pan with paper towel and heat 2 teaspoons of oil. Toast the naan for 2 minutes each side or until golden.

Finish cooking – Finely chop the coriander, stir into the curry with the apricots and heat through for 2 minutes. Serve with the naan bread and yoghurt.