The pumpkin season is upon us, so let's make another pumpkin recipe you'll love! This pumpkin curry with powdered coconut milk, served over our Vilgain Mini Pizza Base, is a perfect lunch that will warm you up even on the coldest day and fill your stomach. It is also an ideal meal prep and works for vegetarians too, if they swap chicken for grilled tofu.🤩
Shop ingredients
Nutrition (1 serving)
- 519 kcal
- 66 g carbohydrates
- 16 g fats
- 24 g protein
Per 5 portions
- 200 g pumpkins
- 3 tbsp coconut milk powder
- 100 g sliced tomato
- 2 packets ready-to-eat chicken breast
- 200 g chickpeas
- 3 cloves garlic
- ghee
- coriander
- salt
- chilli
- pepper
- 1 tsp curry paste
Instructions
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Start by prepping the pumpkin purée and chickpeas. Wash the pumpkin, chop it, and cook until tender. Transfer to a blender and blend into a purée. Soak the chickpeas overnight and cook them the next day.
TIP: If you want to save time, use canned chickpeas.
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Fry the onion using oil. Then add the chickpeas, pumpkin purée, chicken, chopped tomatoes, and a splash of water. Add the powdered coconut milk, stir, and cook for 5 minutes.
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Finish with your favourite seasoning, chopped coriander, and curry paste. Stir and cook for 2 more minutes.
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Serve with toasted Vilgain Mini Pizza Base.
Enjoy!
