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Serves
4
Prep
15
mins
Cooking
35
mins
Find a recipe

Pumpkin & Pea Curry

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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 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

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Related Products


  • McKenzie's Green Split Peas 500g

  • McKenzie's Chick Peas 375 g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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