Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/pumpkin-cauli-and-chickpea-curry/
Home
Recipes
Pumpkin Cauli and Chickpea Curry
Back
Pumpkin Cauli and Chickpea Curry
15 Mins
Prep time
40 Mins
Cooking time
Serves
4
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
2 tablespoons oil
1 large brown onion, cut into thin wedges
1/4 cup korma curry paste
1kg butternut pumpkin, cut into 2 1/2cm cubes
1/4 medium cauliflower, cut into florets
2 large (600g) Desiree potatoes, cut into 2 1/2cm cubes
410g can chopped peeled tomatoes
225g can chickpeas, drained
1 1/2 cups vegetable or chicken stock
2 tablespoons desiccated coconut
125g PHILADELPHIA Block Cream Cheese, softened
1 bunch (60g) coriander leaves, roughly chopped
1-2 teaspoons lemon juice, to taste
salt and pepper, to taste
How to make it
HEAT the oil in a large saucepan. Add onion and cook gently for 5 minutes or until onion is soft and lightly browned. Add the paste and cook a further 1 minute, or until fragrant.
ADD the vegetables, tomatoes, chickpeas, stock and coconut. Bring mixture to the boil, simmer, covered over low heat about 15 minutes or until vegetables are just tender. Gently stir through PHILLY until blended.
ADD coriander, lemon juice, salt and pepper. Serve immediately with steamed rice.
Recipe or Meal Type
Dinner |
Dinner
Cuisines
Indian |
Vegetarian
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast