Prep Time 10 min
Cook Time 25 min
Fresh coriander, handful, chopped fine
1 large onion, sliced
2 cloves garlic, chopped fine
20ml coconut oil (can be omitted if prefer oil-free)
2.5 teaspoons ground cumin
1.5 teaspoons garam masala
1 teaspoon of curry powder
Celtic sea salt to taste
1.5 tablespoons vegetable stock concentrate
400g can tomato pieces (I use heaps of freshly chopped tomatoes)
550g butternut pumpkin, peeled, cut into 3cm cubes
400g can Chickpeas, drained
Place onion & garlic with oil, cumin, curry powder & garam masala into a frying pan and sauté for 3 minutes.
Add in vegetable stock, tomatoes & pumpkin. Turn the stove into low to medium heat & cook for 20 minutes. Cover the pan with a lid to help fasten the cooking time and prevent further loss of liquid.
Add chickpeas and salt & cook further 5 mins.
Stir through with chopped coriander and serve.
Cooled curry can be kept in the fridge in an airtight container for up to 3-4 days. Serve with steamed rice or quinoa & plain yoghurt as desired.
The vibrant orange colour in pumpkin makes it a a powerful antioxidant of Beta-carotene. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, slow down ageing and body degeneration.
Pumpkin and chickpea contain no saturated fats or cholesterol; however, they are both rich in dietary fibre, vitamins and minerals. Because of the rich content of fibre, it is regarded as a highly satisfying dish that keeps you full for a longer period.