Pumpkin Cauli and Chickpea Curry

Pumpkin Cauli and Chickpea Curry
15 Mins
Prep time
40 Mins
Cooking time
Serves 4

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

  1. 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.
  2. 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.
  3. ADD coriander, lemon juice, salt and pepper. Serve immediately with steamed rice.