Pumpkin & Chickpea Curry with Beans

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Prep time

5min

Cook time

20min

Try out this pumpkin and chickpea curry recipe for a delicious lunch or dinner! Cooked with beans for flavour, enjoy this vegan pumpkin curry with a serving of rice.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 450 g SunRice Steamed Basmati Rice Family Pack

  • 1 tbsp Oil

  • 1 Brown Onion (cut into thin wedges)

  • 500 g Pumpkin (peeled and seeded, cut into chunks)

  • ½ cup Korma Curry Paste

  • 150 g Green Beans (trimmed)

  • 400 g Chickpeas (drained and rinsed)

  • 400 g Light Coconut Cream

  • ½ cup Coriander Leaves (optional)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Pumpkin & Chickpea Curry with Beans

Method

  • Heat oil in a large frying pan over a medium/high heat. Add onion and pumpkin and cook, stirring occasionally for 5 minutes. Add curry paste and cook stirring for 2 minutes longer.

    Tip: For gluten free, use gluten free curry paste.

  • Add beans, chickpeas and coconut cream. Simmer 15 minutes or until vegetables are tender, stirring occasionally. Add a little water, to thin the mixture, if necessary.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

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