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Moroccan Pumpkin and Chickpea Curry

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Ingredients

600g pumpkin, peeled and diced
1 carrot, peeled and diced
1 onion, sliced
1 x 140g sachet McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin
1 cup water
1 x 165ml can coconut cream
100g baby spinach
50g snow peas, sliced

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Method untested

Preparation time: 10 minutes
Cooking time: 4 hours
Serves: 4


1. Brown pumpkin, carrots and onion and place into slow cooker insert pot

2. Wash chickpeas (enclosed in pack) and discard any impurities, add chickpeas to insert pot. Mix McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin recipe base with water and pour over vegetables and stir through.

3. Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between Slow Cooker models)

4. Stir through coconut cream, baby spinach and snow peas 10 minutes before serving.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment: Todays Specialties

Chef: McCORMICK

Tags: Soups & Stews, Vegetarian

Rating:


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