This curry will take about 1 hour to make, however half of that time is cutting and cooking the pumpkin, which you can always do the day before to make this a super quick dinner after work. I love cooking this on a Sunday to enjoy as lunch throughout the week. If you don't like coriander, I still suggest using the stalks in this recipe, just don't add the leaves at the end - this will be the flavour you don't like.
1 whole butternut pumpkin (about 1kg)
2 x 400g tin chickpeas
1 x 400g tin coconut cream
1/2 jar passata (approx. 350ml)
1 knob fresh ginger (approx. 2cm) OR 2 tsp dried ginger
2 cloves garlic
2 fresh chilli (adjust to preference)
1 tsp turmeric
1 bunch fresh coriander
10 kefir lime leaves
1 Tbsp coconut oil
Preheat oven to 180 degrees celsius. Cut pumpkin into chunks of about 2cm cubes (no need to be too accurate). Place on a lined baking tray with a drizzle of olive oil and bake for 20-25mins, or until just cooked through.
Heat a large saucepan on high heat, and add coconut oil, grated ginger, sliced onion, crushed garlic and sliced chilli. Simmer with lid on for 2-3mins, stirring occasionally. In the meantime, thinly slice coriander stalks (leave the leaves behind for now) and add them to the pan. Gently stir.
Then add remaining ingredients (including pumpkin), and 1/2 cup water, and leave covered to simmer on low heat for 15-20mins. Once cooked through, distribute between four bowls or containers and serve with fresh coriander leaves and lime juice drizzled on top. Add salt and pepper if desired. Enjoy!
Note: if you're energy requirements are quite high (athletes and tradies I'm looking at you), then feel free to cook some brown or basmati rice or quinoa to serve with the curry.
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