Pumpkin And Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pumpkin And Chickpea Curry calories by ingredient
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A low fat version of a nice vegetarian curry A low fat version of a nice vegetarian curry
Number of Servings: 4


    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 chopped
    250 mL Milk, canned, evaporated, nonfat


Using the evaporated milk and essence instead of coconut milk gives a great taste without the calories


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.

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