Pumpkin Chickpea Curry

Serve 4

Prep Time 10 min

Cook Time 25 min

Ingredients

• 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

Method

1. Place onion & garlic with oil, cumin, curry powder & garam masala into a frying pan and sauté for 3 minutes.

2. 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.

3. Add chickpeas and salt & cook further 5 mins.

4. Stir through with chopped coriander and serve.

Tips

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.

Pumpkins

Nutritional value

• 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.