Pumpkin Curry

Submitted by Chef mariajane

"For anyone that loves a curry, this is so delicious!!! You have to try it!! For a milder curry, reduce ginger to 1 Tbsp. and curry powder to 2 tsp. -"

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 small onion, chopped
• 2 garlic cloves, peeled and crushed
• 2 tablespoons canola oil
• 2 tablespoons freshly grated ginger
• 6 cups peeled diced pumpkin
• 4 teaspoons curry powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 tablespoons tomato paste
• 1 1⁄2 cups chicken broth, 30% less sodium
• 1 cup canned chick-peas, drained and rinsed
• 1⁄4 cup seedless raisin
• 1⁄4 cup slivered almonds
• 2 tablespoons fresh cilantro, chopped

directions

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,.
2. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute. Mix in tomato paste and cook for another 2-3 minutes.
3. Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes. Stir in chickpeas, cook until heated through, 2-3 minutes.
4. Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!