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)

Chickpea, pumpkin and cashew korma curry

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

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

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.

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Author:Darlene Allston

Photographer: Mark O'Meara

First published: Oct 2018