- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 1
- small onion, chopped
- 2 cloves
- garlic, peeled and crushed
- 2 tbsp
- canola oil
- 30 mL
- 2 tbsp
- freshly grated ginger
- 30 mL
- 6 cups
- peeled, diced pumpkin
- 1.5 L
- 4 tsp
- curry powder
- 20 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 3 tbsp
- tomato paste
- 45 mL
- 1 1/2 cups
- sodium-reduced chicken broth
- 375 mL
- 1 cup
- canned chick peas, drained and rinsed
- 250 mL
- 1/4 cup
- seedless Thompson raisins
- 60 mL
- 1/4 cup
- slivered almonds
- 60 mL
- 2 tbsp
- chopped fresh cilantro
- 30 mL
Directions
Step 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. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min. Mix in the tomato paste and cook another 2 to 3 min.
Step 2
Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min. Stir in the chick peas, cook until heated through, 2 to 3 min.
Step 3
Garnish each bowl with raisins, almonds and cilantro and serve with basmati rice.
Tip
- 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide.
- 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife.
- 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
