Pumpkin, Chickpea & Zucchini Curry



Approx three hundred calories per serve
(approx 40gms Carbs, 4gms Fat & 10gms Protein)
Serve with Cauliflower Rice
40mins

Ingredients 

  • 1/2 Butternut Pumpkin (600gms)
  • 1 Zucchini
  • 2 Tomatoes
  • 2 handfuls Baby Spinach
  • 1 Brown Onion
  • 1 ail
  • 1 Tbs recent Ginger grated
  • 500 mls Vegetable Stock
  • 1 will (240 gm) Chickpeas
  • 1 will (400 gm) Tomatoes
  • 2 Tbs Coconut (or Greek) food
  • 2 Tbs oil (or vegetable oil)
  • The Spices
  • 4 Cardamom Pods
  • 3 Cloves
  • 2 Star Anise
  • 4 Curry Leaves
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 Tsp Fenugreek Seeds
  • 2 Tsps Ground Corriander
  • 2 Tsps Ground Cumin
  • 1 Tsp Garam Masala
  • 1 Tsp Ground Tumeric
  • Fresh or dried chili
  • to style Salt
  • to style Pepper


Steps 

  1. Saute Onions, Ginger and Garlic on low heat in oil for approx ten minutes
  2. Add all Spices to pan and and fry for a second or two (or till fragrant)
  3. Add all vegetables minus the Spinach and stir
  4. Add the canned Tomatoes, Chickpeas, Stock, food & bring back boil
  5. Once boiling, flip heat to low and simmer for approx 20-30mins (or till pumpkin is soft). Add the Spinach many minutes before removing the pot from the warmth

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