Silverbeet and pumpkin curry
|2 Tbsp||Olive oil|
|3||Garlic cloves, sliced|
|1 Tbsp||Fresh ginger, grated|
|1||Red chilli, chopped|
|500 g||Pumpkin, peeled and chopped|
|1 Tbsp||Ground coriander|
|1 Tbsp||Ground cumin|
|2 cans||Cherry tomatoes|
|1 to taste||Salt & freshly ground pepper|
|½ bunch||Silverbeet, trimmed and chopped|
|1 to serve||Steamed rice|
|1 to serve||Natural yoghurt|
- Heat the oil in a large deep-sided frying pan over medium heat. Add the garlic, ginger, chilli and pumpkin and cook for 10-15 minutes, or until just tender. Add the coriander and cumin and cook for 1 minute.
- Rinse and drain the chickpeas, then add with tomatoes, silverbeet, salt and pepper, cover and cook for 3-5 minutes or until silverbeet has wilted.
- Serve with steamed rice and yoghurt.
Tip: If you can't find canned cherry tomatoes, use chopped tomatoes instead.