Pumpkin and chickpea curry

Ingredients

1 tablespoon vegetable oil 1 brown onion, chopped 550g butternut pumpkin, peeled, cut into 2cm cubes 2 garlic cloves, crushed 2 1/2 teaspoons ground cumin 1 1/2 teaspoons garam masala 2 cups vegetable stock 400g can Coles Brand Italian Diced Tomatoes 400g can Coles Brand Chickpeas, rinsed, drained 1/4 cup chopped coriander, plus extra sprigs to serve 1/3 cup Greek yoghurt 

Method

Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 mins or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant. Step 2 Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season. Step 3 Spoon the curry into bowls. Top with yoghurt and extra coriander. 

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submitted by /u/hasmeebd
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