Pumpkin Curry With Chickpeas Silverbeet And Almonds Recipe

Cooking Directions

• STEP 1.Heat oil in a large pot over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, ginger, and spices to the pot and cook for another minute until fragrant.
• STEP 3.Add pumpkin, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender.
• STEP 4.Stir in silverbeet and cook until wilted. Season with salt and pepper to taste.
• STEP 5.Serve the curry over steamed rice and garnish with toasted almonds. Enjoy!

Cooking Tips

• To make the curry spicier, add a pinch of cayenne pepper or red chili flakes.
• For a creamier curry, stir in a splash of coconut milk or cream at the end.
• If you don't have silverbeet, you can substitute with spinach or kale.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pot over low heat, adding a splash of water or broth if needed to prevent it from drying out.
• Serve the curry with warm naan bread or roti for a delicious and satisfying meal.