Serves
4
Prep
15
mins
Cooking
35
mins
Pumpkin & Pea Curry
Directions
Step 1
Soak split peas and chick peas overnight.
Step 2
Heat the oil in a large pot and add onion cooking until just tender. Stir in curry paste and ginger and cook for a further minute. Add pumpkin, tomatoes, coconut milk, stock and soaked peas. Bring to a simmer and cook for 30 minutes until pumpkin and peas are tender.
Step 3
Serve curry with coriander, toasted almonds, naan bread and rice.
Tips
- Add cauliflower florets to the curry in place of half the pumpkin
- Add additional liquid and puree curry to become a soup
Ingredients
- 1/2 cup Mckenzie's Green Split Peas, soaked overnight
- 1/2 cup McKenzie's Australian Chick Peas, soaked overnight
- 1 tbsp olive oil
- 1 onion, sliced
- 1/4 cup korma curry paste
- 2 tsp finely grated ginger
- 500g pumpkin, peeled and cut into 3cm dice
- 400g can diced tomatoes
- 400ml can coconut milk
- 1 cup vegetable stock
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- For serving, coriander, toasted almonds, naan bread and rice
