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 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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Pumpkin & Pea Curry

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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