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Preparation time : 25 minutes, plus overnight soaking Cooking time: 60-70 minutes
1 cup JC’s Premium Australian Chickpeas, soaked overnight in cold water and drained
700g butternut pumpkin, cut into 2.5cm chunks
600g cauliflower florets, halved (1 small-medium cauliflower)
Olive oil spray
2-3 tablespoons olive oil
1 large onion, sliced
1 red capsicum, cut into 2cm pieces
3 cloves garlic, crushed
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon chilli flakes
1x 400g can cherry tomatoes
1x 400g can coconut milk
1/4-1/3 cup vegetable stock
250g green beans, trimmed
Salt and pepper, to taste
1 teaspoon brown sugar
1/2 cup shopped coriander leaves
Coriander leaves for garnish
Garlic naan, for serving
- Place the chickpeas into a saucepan of cold water, bring to the boil and cook for 35-45 minutes or until the chickpeas are tender. Drain well.
- Meanwhile place the pumpkin and cauliflower onto lined oven trays, spray with oil. Bake in a hot oven 200°c FF for 20-25 minutes or until pumpkin is just tender and cauliflower lightly browned. Cool slightly.
- Heat the oil in a large frypan and sauté the onion, capsicum and garlic for 5 minutes. Add the spices and cook a further 2 minutes or until the spices are fragrant. Stir in the tomatoes. coconut milk and stock. Bring to the boil then reduce to a simmer. Add the beans, pumpkin, cauliflower and chickpeas then cover and simmer gently for a further 10 to 15 minutes.
- Season to taste then stir through the sugar and coriander. Spoon the curry into serving bowls and garnish with coriander leaves. Serve immediately with garlic naan.
NB: Soaking the chickpeas overnight will speed up the cooking process. but it is not essential. If no soaking time is available boil a further 10-15 minutes or until tender.
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