Thursday, October 25, 2007

Pumpkin Curry

This is a really simple curry was really tasty when served with brown rice.

2 cups chickpeas
2 tbsp. olive oil
3 cups fresh pumpkin, peeled and diced
1 onion chopped
2 cups of kale, roughly torn
2 Tbsp. curry powder
1 can coconut milk
6 cups of vegetable stock
1/2 tsp. salt
black pepper
cooked brown rice

Heat oil over medium heat in a large pot. Add onion and curry powder. Stir around till onion is almost translucent. Add pumpkin and kale. Cook 10 minutes or till pumpkin is tender. Add chickpeas, coconut milk, stock, salt and pepper. Simmer for another 10 minutes. Serve over rice.

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