Pumpkin & Pea Curry

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Pumpkin & Pea Curry

Pumpkin & Pea Curry

Serves 4

Prep 15 mins

Cook 35 mins

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 McKenzie's Minced 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 To taste, McKenzie's Whole Black Peppercorn

Serve

Coriander McKenzie's Flaked Almonds, toasted Naan bread Rice

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.