Pumpkin chickpea curry

This pumpkin chickpea curry is so full of nutrients. Pumpkin is an extremely nutrient dense food, meaning it is chock-full of vitamins and minerals but low on calories.

  • Pumpkin is a rich source of vitamin A.
  • Pumpkin is one of the best-known sources of the antioxidant beta-carotene.
  • The potassium contained within pumpkins can have a positive effect on blood pressure.
  • The antioxidants and vitamins contained within pumpkins could prevent degenerative damage to the eyes.

Source: http://www.medicalnewstoday.com/articles/279610.php

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Ingredients

  • Pumpkin

  • Onion

  • Chickpeas

  • (Yellow) curry paste

  • Lemongrass (optional)

  • Coconut milk

  • Vegetable stock

  • Musterd seeds

  • Rice/Naan/Wrap

  • Lime

  • Mint and/or Cilantro

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Directions

  • Preheat the oven to 200°C. Drain and rinse the chickpeas and pat them dry. Toss with a little olive oil, curry powder and salt. Roast for about 20 minutes, until golden and slightly crispy.
  • Chop the pumpkin into bite-sized cubes and finely chop the onion.
  • Heat a little oil in a large pan and cook the onion until soft. Add the curry paste and lemongrass and fry for another minute until fragrant.
  • Add the pumpkin and stir well so it gets coated in the curry paste.
  • Add the coconut milk and vegetable stock. Bring to a gentle simmer and cook until the pumpkin is tender and the sauce is creamy.
  • Toast the mustard seeds in a small dry pan until fragrant and starting to pop.
  • Finish the curry with a generous squeeze of lime and taste for seasoning.
  • Serve with rice, naan or a wrap. Spoon the crispy curry chickpeas over the top and finish with the toasted mustard seeds, mint and/or cilantro and some extra lime.