Chickpea, pumpkin and cashew korma curry

Serves: 4
Time to make: 30 mins

Total cost: $ 23.60 / $ 5.95 per serve

(at time of publication)

Ingredients

¼ cup korma paste
½ x 400ml can light coconut milk
4 cups diced pumpkin
2 cups frozen beans, thawed
200g button mushrooms, trimmed, halved
1 cup reduced-salt vegetable stock
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
½ x 450g pack cauliflower pearls
250g pouch microwavable brown rice
2 cups baby spinach
¼ cup chopped, unsalted, roasted cashews
handful fresh coriandercilantroX, to garnish

Instructions

1 In a large, deep, lidded, non-stick frying pan place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often.

2 Add beans, mushrooms and stock to pan. Stir, cover and continue to cook for 5 minutes. Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally.

3 Meanwhile, in a microwave-safe bowl, place cauliflower and cover. Microwave on high for 2 minutes. Heat brown rice following packet instructions. Add heated rice to cauliflower and combine. Cover.

4 Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. Serve with cauliflower and brown rice.

Nutrition Info (per serve)

Kilojoules 1960kJ

Calories 468cal

Protein 15g

Total fat 17g

–Saturated fat 7g

Carbohydrates 55g

–Sugars 17g

Dietary fibre 16g

Sodium 500mg

Calcium 110mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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