A message to our customers on COVID-19 Read More About Sobeys COVID Response

Pumpkin Curry

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.

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

×