Chickpea, pumpkin and cashew korma curry

Author: Darlene Allston

Photographer: Mark O'Meara

We've made a dairy-free korma with loads of flavour and all of your 5-a-day vege serves in just one meal.

Serves: 4

Time to make: 30 mins

Ingredients

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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 unsalted roasted cashews, chopped
handful fresh coriandercilantroX, to garnish

Instructions

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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)

Calories 468 cal

Kilojoules 1960 kJ

Protein 15 g

Total fat 17 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 17 g

Dietary fibre 16 g

Sodium 500 mg

Calcium 110 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.