image21

Pumpkin and chickpea curry

Recipe (serves 4)

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.


Ingredients

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

1 onion

2 cloves garlic

2 fresh chilli (adjust to preference)

1 tsp turmeric

1 bunch fresh coriander

10 kefir lime leaves

1 Tbsp coconut oil


Method

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.

Start your journey to better health

Want more personalised advice on what to eat to support YOUR health? Get in touch with us today and book a nutritional medicine appointment.