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Dinner | Vegan

Pumpkin and chickpea curry

A cracking way to get all round protection for your immune system, blood, DNA, skin, bowels and eyesight

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Pumpkin and chickpea curry recipe
Serves:
4
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Mustard, Sulphur dioxide, Nuts, Mustard, Peanuts
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What are the health benefits of Pumpkin and chickpea curry?

A cracking way to get all round protection for your immune system, blood, DNA, skin, bowels and eyesight

 

Ingredients

Method

Ingredients

6 cardamom pods nutritional information
6 cardamom pods
400g can chickpeas, drained and rinsed nutritional information
400g can chickpeas, drained and rinsed
400ml can coconut milk nutritional information
400ml can coconut milk
1 large handful of coriander leaves nutritional information
1 large handful of coriander leaves
3 tbsp curry paste (shop bought) nutritional information
3 tbsp curry paste (shop bought)
1 tbsp mustard seed nutritional information
1 tbsp mustard seed
200g/2 onions, finely chopped nutritional information
200g/2 onions, finely chopped
1 kg peeled pumpkin, chopped into small cubes nutritional information
1 kg peeled pumpkin, chopped into small cubes
Salt and pepper to taste nutritional information
Salt and pepper to taste
1 tbsp sunflower oil nutritional information
1 tbsp sunflower oil
250ml vegetable stock nutritional information
250ml vegetable stock
400g long grain rice, cooked according to packet instructions nutritional information
400g long grain rice, cooked according to packet instructions
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a sauce pan, over a medium heat and fry the onions for a couple of minutes.
2) Add curry paste, cardamom and mustard seeds and fry for a further 2 minutes.
3) Add the pumpkin and chickpeas, stir to coat.
4) Add the stock and coconut milk then bring to the boil before turning down to a simmer for 10 minutes or until the pumpkin is cooked.
5) Scatter the coriander on top and serve with the rice.  

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