Halloween Pumpkin Curry

    Total cooking time: 40 minutes.

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
  1. Heat the oil in a large saucepan and add the onion. Fry gently for 5 minutes or until softened
  2. Add the garlic and spices and fry for 1 minute
  3. Add the chilli and ginger and cook gently for a further minute
  4. Add the pumpkin or butternut squash and curry paste and fry gently for 3 minutes
  5. 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
  6. Add the Fruit Flakes and drained chickpeas, cook for a further 1 minute
  7. Add the chopped coriander and season to taste
  8. Serve immediately with naan bread, poppadums and basmati rice
  9. Send us a photo of your #fruitbowlpumpkincurry
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