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Total cooking time: 40 minutes.
Instructions
- Heat the oil in a large saucepan and add the onion. Fry gently for 5 minutes or until softened
- Add the garlic and spices and fry for 1 minute
- Add the chilli and ginger and cook gently for a further minute
- Add the pumpkin or butternut squash and curry paste and fry gently for 3 minutes
- Add the water or coconut milk and chopped tomatoes, stir well and bring to the boil. Simmer for about 25 minutes until the pumpkin/butternut squash is tender
- Add the Fruit Flakes and drained chickpeas, cook for a further 1 minute
- Add the chopped coriander and season to taste
- Serve immediately with naan bread, poppadums and basmati rice
- Send us a photo of your #fruitbowlpumpkincurry
Servings: 4
You will need:
- 1 pack (18g) Fruit Bowl Mango Fruit Flakes
- 1 tbsp sunflower oil
- 1 medium red onion, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2.5cm ginger, peeled and grated
- 2 mild red chillies, deseeded and finely chopped
- 2 tins of chopped tomatoes
- 400g pumpkin or butternut squash, cubed
- 2 tbsp medium curry paste
- 350ml water or coconut milk
- 400g can chickpeas, drained and rinsed
- Salt and pepper
- 2 tbsp chopped fresh coriander
- Basmati rice and naan bread to serve
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