Pumpkin and Chickpea Curry

Great for a meat free Monday! A dish that’s easy to cook the day before, plus the flavour develops with time, as with any curry, and is even better the next day. A healthy dish to start your week off with. 

(serves 3-4)

This recipe just uses tinned chickpeas but if you like soaking the real deal, just make sure you soak your beans for a few hours at least and cook for approximately 30 minutes longer on a simmer. Also add some Nori (seaweed) to help with the digestion of chickpeas.

Ingredients:

1 tbsp olive oil  

1 onion, diced

2 garlic cloves, crushed

1 tbsp ginger, finely chopped

2 tbsp cumin powder

2 tsp garam masala

2 tsp chilli powder, flakes or a fresh chilli (optional)

½ broccoli, cut into florets

1 cup pumpkin, (I use Japanese or Kent)

1 tin chickpeas 400g, (could use tinned lentils too- just make sure you wash any tinned legume thoroughly until the water runs clear to help with digestion)

1 litre chicken stock

1 can chopped tomatoes

1 kaffir lime leaf

1 tsp fish sauce

1-2 tbsp tamari or soy sauce (add 1 first, then taste near the end to see if it needs another tbsp.)

1 tbsp turmeric (great for inflammation of the gut and the body)

2 tsp sesame oil

1 x sheet Nori (seaweed)

2 x cups baby spinach

½ cup coriander leaves

1 cup beans sprouts

2 tbsp sesame, toasted

Salt n pepper to season

1 x 185 ml tin canned coconut carnation milk or light coconut milk.

Yogurt to serve

 

Method

Heat the oil in a large soup pot, then add the onion and cook until soft. Add the ginger, garlic and coriander stem and root. Sauté for another minute, then add all of the spices and cook for another minute.

You may need to add a little (1 tbsp) water here so they don’t stick and burn. Now add the vegetables (except the spinach) and sauté for a minute or so until they are coated with the spice mix. Fill the pot with your stock, along with the chickpeas, lime leaf, soy sauce, Nori and sesame oil. Let the curry simmer until the vegetables are soft and the liquid has reduced and thickened. The longer the better, but allow at least 30 minutes. (approx 50-60 minutes if using dehydrated chickpeas not the tinned type.)

The coconut milk and the baby spinach can go in near the end of the cooking process – no need to cook, just make sure they are heated through. Serve with brown rice if having carbs, a dollop of thick Greek yogurt and top with coriander leaves and beans sprouts, toasted sesame seeds and chilli if you like your food spicy.

 

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