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Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

1
small onion, chopped
2 cloves
garlic, peeled and crushed
2 tbsp
canola oil
30 mL
2 tbsp
freshly grated ginger
30 mL
6 cups
peeled, diced pumpkin
1.5 L
4 tsp
curry powder
20 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
tomato paste
45 mL
1 1/2 cups
sodium-reduced chicken broth
375 mL
1 cup
canned chick peas, drained and rinsed
250 mL
1/4 cup
seedless Thompson raisins
60 mL
1/4 cup
slivered almonds
60 mL
2 tbsp
chopped fresh cilantro
30 mL

Method

Step 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. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min. Mix in the tomato paste and cook another 2 to 3 min.
Step 2
Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min. Stir in the chick peas, cook until heated through, 2 to 3 min.
Step 3
Garnish each bowl with raisins, almonds and cilantro and serve with basmati rice.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
390
Fat:
12 g
Saturated Fat:
1 g
Carbs:
56 g
Fibre:
10 g
Protein:
14 g
Sodium:
650 mg