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  • Recipe Room  »  Moroccan pumpkin curry



    • 1 tbs vegetable oil
    • 1 brown onion, diced
    • 400g diced tomatoes
    • 1kg pumpkin (whole weight), peeled, deseeded and chopped into chunks
    • 400g can chickpeas, drained and rinsed
    • 100g green beans, sliced into short lengths
    • Coriander leaves, to garnish
    • Cooked couscous, to serve

    Simple Moroccan spice mix

    • 1 tsp each of ground cumin, ground coriander, ground cinnamon, ground ginger and ground tumeric
    • 1/2 tsp each of ground chilli powder, ground nutmeg and ground white pepper

    Moroccan pumpkin curry for Sample Magazine



    Make the spice mix by combining all the spices in small bowl. Stir well to combine and set aside.

    Heat the vegetable oil in a deep, heavy-based saucepan and fry the onion for 5 minutes until golden brown. Add the spice mix and stir to coat the onions, then add the can of diced tomatoes and fill the empty can with water and pour that in too.

    Add the pumpkin, chickpeas, beans and season with salt. Simmer over medium heat, partially covered, for 15 minutes or until the pumpkin is tender but not mushy.

    Serve garnished with yoghurt and coriander over couscous or rice. Enjoy!

    Submitted by
    Christie Connelly

    Tips and Tricks

    • To avoid wastage, cook and puree pumpkin and store in an air tight container in the freezer. It can then be defrosted for use at a later date.

    • Tomatoes also cope well with freezing and can be stored in a labelled resealable plastic bag in your freezer. Bring them out and pop into your next tomato sauce, soup or stew as you needed. They can also be thawed fully on your counter-top or thrown straight into your dish fully frozen.

    • Too many onions? Onions stored in pantyhose will last as long as 8 months. Put onions in pantyhose, tie knots between onions, and hang in a cool dry place.

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