Dinner,  Everlasting Health,  Foods For Health,  Herbs

Pumpkin & Chickpea Curry….YUMMM!!!

Now this is a great recipe for you to try this weekend. Make a big batch – we all       know curry always tastes better the next day!

Anti inflammatory & alkalising from turmeric & chickpeas. Vegies full of antioxidants – pumpkin, sweet potato, carrots & spinach. Coconut oil, turmeric & curry to boost metabolism & the immune system. Team up with Ginger brown rice & you’ve got a healthy & tasty meal for the whole family.

Ingredients:

  • 2Tbls Coconut oil
  • 1 Brown onion, chopped
  • 1Tbls Yellow curry paste, less or more to suit your taste
  • 1tsp Turmeric
  • 2 Kaffir Lime leaves, crushed
  • 300mL Vege stock
  • 1/2 Butternut Pumpkin, cut into 2cm cubes
  • 1 Sweet Potato, cut into cubes
  • 1 Carrot, sliced
  • 400g Chickpeas, either soaked or from can
  • 1C Light Coconut cream
  • Fish sauce to taste
  • 50g Baby Spinach leaves

Garnish

  • 1/2-1C Coriander leaves
  • 1 Lime, cut into wedges

Method:

  1. Heat oil in saucepan (or slow cooker) & cook onion till soft
  2. Add curry paste, turmeric & Kaffir leaves, frying till fragrant
  3. Add vege stock, pumpkin & sweet potato, stirring to combine. Cover saucepan & cook till vegies are soft, but not over-cooked. (10-15mins) – or cook on low in slow cooker whilst at work!
  4. Whilst curry is cooking – prepared Ginger brown rice. Simply prepare rice as per packet, stirring through 1Tbls finely grated ginger.
  5. Turn heat to low & stir in chickpeas & coconut cream
  6. Season to taste with Fish sauce
  7. Stir through baby Spinach, turning heat off  when wilted.
Yummy curry everyone will enjoy!!


 

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