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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For anyone that loves a curry, this is so delicious!!! You have to try it!! For a milder curry, reduce ginger to 1 Tbsp. and curry powder to 2 tsp. - Ingredients:
1 small onion, chopped |
2 garlic cloves, peeled and crushed |
2 tablespoons canola oil |
2 tablespoons freshly grated ginger |
6 cups peeled diced pumpkin |
4 teaspoons curry powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons tomato paste |
1 1/2 cups chicken broth, 30% less sodium |
1 cup canned chick-peas, drained and rinsed |
1/4 cup seedless raisin |
1/4 cup slivered almonds |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Using a food processor, purée the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates,.
2. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute. Mix in tomato paste and cook for another 2-3 minutes.
3. Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes. Stir in chickpeas, cook until heated through, 2-3 minutes.
4. Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!
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