Pumpkin Curry

Name: Pumpkin Curry
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; 14 teaspoon salt; 14 teaspoon pepper; 3 tablespoons tomato paste; 1 12 cups chicken broth, 30% less sodium; 1 cup canned chick-peas, drained and rinsed; 14 cup seedless raisin; 14 cup slivered almonds; 2 tablespoons fresh cilantro, chopped

14 ingredients

10 steps

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
14 teaspoon salt
14 teaspoon pepper
3 tablespoons tomato paste
1 12 cups chicken broth, 30% less sodium
1 cup canned chick-peas, drained and rinsed
14 cup seedless raisin
14 cup slivered almonds
2 tablespoons fresh cilantro, chopped

Directions

1

Using a food processor, puree the onion and garlic into a paste.
2

Heat the oil in a large saucepan over medium-high heat.
3

Stir in the onion-garlic paste and ginger.
4

Cook until most of the moisture evaporates,.
5

Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute.
6

Mix in tomato paste and cook for another 2-3 minutes.
7

Add the broth, cover loosely and keep to a low simmer.
8

Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes.
9

Stir in chickpeas, cook until heated through, 2-3 minutes.
10

Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!