Pumpkin Curry

Prep time: 15min
Total time: 35min
Serves: 4
small onion, chopped
2 cloves
garlic, peeled and crushed
2 tbsp
canola oil
30 mL
2 tbsp
freshly grated ginger
30 mL
6 cups
peeled, diced pumpkin
1.5 L
4 tsp
Curry Powder
20 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
tomato paste
45 mL
1 1/2 cups
Chicken Broth - 35% Less Sodium
375 mL
1 cup
canned Chick Peas, drained and rinsed
250 mL
1/4 cup
Seedless Thompson Raisins
60 mL
1/4 cup
Slivered Almonds
60 mL
2 tbsp
chopped fresh cilantro
30 mL
¼ of the recipe
12 g
saturated fat
1 g
56 g
14 g
10 g
650 mg


  1. Using a food processor, purée the onion and garlic into a paste. Heat the oil in a large saucepan over medium-high heat. Stir in the onion-garlic paste and ginger. Cook until most of the moisture evaporates. Stir in the pumpkin, curry powder, salt and pepper and cook for 1 min. Mix in the tomato paste and cook another 2 to 3 min.

  2. Add the broth, cover loosely and keep to a low simmer. Cook until the pumpkin is tender and the sauce has thickened slightly, 10 to 12 min. Stir in the chick peas, cook until heated through, 2 to 3 min.

  3. Garnish each bowl with raisins, almonds and cilantro and serve with Basmati Rice.