Pumpkin Chickpea Curry
Published 3 January 2019
4 serves10 min prep25 min cook
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
- 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.
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.
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.
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