04 Oct Pumpkin Curry
Pumpkin Curry with Chickpeas, Silverbeet and Almonds
Serves 6
Calories per serve: 340cal
Time to make: 15 min prep 45 mins cook
GF DF V F
INGREDIENTS
- 1 tablespoon olive oil
- 4 cups of 2.5cm cubed, seeded, peeled pumpkin (about 500g)
- 1 medium brown onion, cut into medium dice
- 3 cloves garlic, crushed
- 2 tablespoons curry powder
- 1 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 400ml can coconut milk
- 400g can chickpeas, drained
- 3/4 cup (190ml) vegetable stock
- 1/4 cup (63ml) water
- 1/4 bunch silverbeet (about 150g), stems removed, thickly shredded
- 1/4 cup flaked almonds, toasted
- 1 lime, cut into wedges
- 3 cups water
- 1 teaspoon salt
DIRECTIONS
- To make the curry, heat a large heavy-based saucepan over medium-high heat. Add the oil and heat for 1 min. Add pumpkin and onion and cook for 5 mins, or until the onion has started to become translucent and the vegetables begin to caramelise. Stir in the garlic and cook, stirring constantly, for 1 min, or until fragrant.
- Stir in the curry powder and cinnamon and cook, stirring, for 1 1/2 mins. Add the vinegar and stir to scrape up the brown bits on the bottom of the pan. Stir in the coconut milk, chickpeas, stock and water. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer gently, uncovered, for about 30 mins, or until the pumpkin is tender and the liquid has thickened slightly. Fold in the silverbeet and simmer for 5 mins, or until wilted. Season to taste with salt.
- Garnish with the almonds and serve with lime wedges.
- Serve with your choice of rice/quinoa etc (add these calories on top)
Enjoy <3
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