Pumpkin Curry

Pumpkin Curry

Pumpkin Curry with Chickpeas, Silverbeet and Almonds
Serves 6
Calories per serve: 340cal
Time to make: 15 min prep 45 mins cook
  • 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
  1. 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. 
  2. 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. 
  3. Garnish with the almonds and serve with lime wedges.
  4. Serve with your choice of rice/quinoa etc (add these calories on top)

Enjoy <3

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