Guyanese Pumpkin and Channa Curry
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Ingredients
- 400 g pumpkin, peeled and cubed
- 400 g tinned chickpeas, drained
- 2 tbsp caribbean curry powder
- 1 onion
- 2 garlic cloves
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 14.4 g
- Carbohydrate
- 84 g
- of which sugars
- 5.7 g
- Fat
- 3.9 g
- of which saturates
- 0.7 g
- Fibre
- 9.9 g
- Salt
- 0.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the caribbean curry powder and cook for 1 minute until fragrant.
- 2
Add the pumpkin and 250ml water, cover and simmer for 15 minutes until almost tender.
- 3
Stir in the chickpeas and simmer for a further 5-8 minutes until the pumpkin is completely soft.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the pumpkin and channa curry on the rice.
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