Ingredients
2 cups of McCain Cubed Pumpkin – cooked as per packet instructions
- 400g tin of chickpeas – drained
- 1 medium brown onion – quartered and finely sliced
- 2 cloves of garlic - crushed
- 3 tbs of curry powder
- 400ml tin of coconut milk
- 1 tbs of peanut oil
- Salt and pepper, to season
- Toasted chopped cashew nuts and fresh coriander leaves, to serve
- Basmati rice and/or naan bread, to serve
Method
| 1. | Heat oil in a large saucepan over medium-high heat. Add the curry powder and stir for 1-2 minutes or until aromatic. Add onion and garlic and cook, stirring for 3-4 minutes or until onion has softened. |
| 2. | Stir in the coconut milk and bring to the boil, reduce heat to simmer, stir in McCain Cubed Pumpkin and chickpeas and cook, uncovered for 5-10 minutes or until the coconut milk has reduced. Season with salt and pepper, to taste. |
| 3. | Divide among bowls, top with coriander leaves and toasted cashew nuts. Serve with basmati rice and/or naan bread. |
Pumpkin and Chickpea Curry
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Heat oil in a large saucepan over medium-high heat. Add the curry powder and stir for 1-2 minutes or until aromatic. Add onion and garlic and cook, stirring for 3-4 minutes or until onion has softened. |
| 2 | Stir in the coconut milk and bring to the boil, reduce heat to simmer, stir in McCain Cubed Pumpkin and chickpeas and cook, uncovered for 5-10 minutes or until the coconut milk has reduced. Season with salt and pepper, to taste. |
| 3 | Divide among bowls, top with coriander leaves and toasted cashew nuts. Serve with basmati rice and/or naan bread. |
McCain Food Service
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