This good looking, meat free curry tastes just as delicious as it looks. It’s also fantastically nutritious, providing you with a boost of iron and vitamin C – great for building a strong immune system – and lauric acid, which has anti-viral properties.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1/2 large pumpkin or use butternut squash if you can't get hold of a pumpkin
- 1 tsp coconut oil
- 1 large onion finely diced
- 2 Garlic cloves finely sliced
- piece thumb-sizedof ginger grated with the skin on
- 5 curry leaves
- 1 tbsp curry powder
- 3 cardamon pods
- 1 fresh red chilli seeded and finely sliced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 pomegranate or some pomegranate seeds
- 400 g tin chickpeas drained and rinsed
- 200 ml Coconut milk
- juice of 1 lime
- handful of fresh mint leaves finely chopped, plus extra to garnish
Ingredients
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Instructions
- Peel, scoop out the seeds and chop the pumpkin or squash.
- Heat the oil in a large pan, on a high heat and cook the onion for about 5 minutes.
- Turn the heat to low and cook for another 5 minutes before adding the garlic, ginger and curry leaves and cooking for another 3 minutes.
- Mix in the curry powder, cardamon, chilli, 100mls water, salt and pepper and cook for another 3 minutes.
- Add the pumpkin (or squash) to the pan with 150mls water, stir and simmer for about 20-25 minutes, until tender.
- Meanwhile, scoop out the seeds from the pomegranate.
- Add the chickpeas and coconut milk and simmer for a further 5 minutes and finally add the lime juice and chopped mint and stir through.
- Serve hot, garnished with the pomegranate seeds and mint leaves.
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