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Pumpkin Curry

1 small onion, chopped
2 garlic cloves, peeled and crushed
2 tablespoons canola oil
2 tablespoons freshly grated ginger
6 cups peeled diced pumpkin
4 teaspoons curry powder
14 teaspoon salt
14 teaspoon pepper
3 tablespoons tomato paste
1 12 cups chicken broth, 30% less sodium
1 cup canned chick-peas, drained and rinsed
14 cup seedless raisin
14 cup slivered almonds
2 tablespoons fresh cilantro, chopped


Using a food processor, puree the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates,. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 minute. Mix in tomato paste and cook for another 2-3 minutes. Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10-12 minutes. Stir in chickpeas, cook until heated through, 2-3 minutes. Garnish each bowl with raisins, almonnds and cilantro and serve with Basmati rice - Simply Delicious!

Source: www.food.com