Vegan Pumpkin and Chickpea Curry
An easy and simple Vegan Pumpkin and Chickpea Curry made with roasted pumpkin and chickpea, simmered in a Cape Malay Curry sauce.
Vegan Pumpkin and Chickpea Curry An easy and simple Vegan Pumpkin and Chickpea Curry made with roasted pumpkin and chickpea, simmered in a Cape Malay Curry sauce. |
| Servings | Prep Time |
| 6servings | 10min |
| Cook Time |
| 40min |
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Ingredients
- 500gr diced pumpkin
- 150gr chickpeasi used canned chickpeas, and cleaned them under running water
- 5ml ground cinnamon
- 15ml olive oil
- 1tub pesto princess cape malay curry sauce
- salt and black pepperto season
Instructions
- Preheat the oven to 180 degrees Celsius.
- Dice the pumpkin. Clean your chickpeas under running water after draining the can. (you can use the leftover liquid for vegan meringue) I used 150 grams of chickpeas but you can just use the whole can to bulk up.
- Place your diced pumpkin and chickpeas in an oven safe baking dish.
- Toss with olive oil and cinnamon.
- Roast for 30 – 35 minutes until the pumpkin is soft and caramelised.
- Pour the Cape Malay Curry cooking sauce over the hot veg. Give a good mix through and place it back in the oven for another 5 – 10 minutes to simmer and reduce.
- Serve with roti, naan or fluffy rice.