Pumpkin And Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 x 2-3 second spray Canola Oil Non-stick Spray 1 large onion, finely diced 30g cashew nuts 2 tablespoons red curry paste 5g red chilli, diced very fine 1 tablespoon turmeric 500g pumpkin, cut into 3 cm cubes 600ml water 250g tinned chickpeas, drained 250 mL Milk, canned, evaporated, nonfat 1 tsp coconut essence 1 cup fresh coriander leaves, finely chopped250 mL Milk, canned, evaporated, nonfat
Preparation:20min › Cook:40min › Ready in:1hour
1.Heat a heavy based frypan, heat the oil and fry onion (adding a little water if needed). Add the cashew and stir till golden. Add the curry paste, chilli and turmeric and stir to combine. Cook 1 minute till it starts to smell aromatic.
2.Add the pumpkin then pour in the water and simmer for 20 minutes.
3.Add the chickpeas. Once again simmer for a few minutes.
4.Then pour in milk and essence and simmer until the curry has a somewhat thick consistency, but the pumpkin pieces are still firm. Stir in the coriander to serve.
Serving Size: makes 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user GWENDOLYN_AG.
1.Heat a heavy based frypan, heat the oil and fry onion (adding a little water if needed). Add the cashew and stir till golden. Add the curry paste, chilli and turmeric and stir to combine. Cook 1 minute till it starts to smell aromatic.
2.Add the pumpkin then pour in the water and simmer for 20 minutes.
3.Add the chickpeas. Once again simmer for a few minutes.
4.Then pour in milk and essence and simmer until the curry has a somewhat thick consistency, but the pumpkin pieces are still firm. Stir in the coriander to serve.
Serving Size: makes 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user GWENDOLYN_AG.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 5.4 g
- Cholesterol: 2.7 mg
- Sodium: 557.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.5 g
- Protein: 16.1 g
Member Reviews