Pumpkin, chickpea and cauliflower curry

Indulge in a silky, flavoursome curry that packs a high-iron, high-fibre punch.

Serves: 4

Time to make: 45 mins

Ingredients

spray oil
1 clove garlic
1 red onion, sliced
800g pumpkin, cut into cubes
½ small cauliflower
400g can chickpeagarbanzoXsgarbanzosX
2 tablespoons Thai red curry paste
2 teaspoons fish sauce (optional)
1 teaspoon brown sugarlight brown cane sugarX
½ cup vegetable stock
400g can lite coconut milk
70g cashew nuts, toasted

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Instructions

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1 Gently fry the garlic and onion in a spray of oil until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce. Bring to a simmer, then add the pumpkin and cauliflower. Simmer for about 30 minutes, until the veges are tender. Add the chickpeas and cook for 5 minutes more.

2 Serve the curry with rice. Sprinkle the cashews over the top.

Variations

Make it gluten free: Check curry paste, stock and fish sauce are gluten free.

Nutrition Info (per serve)

Calories 529 cal

Kilojoules 2210 kJ

Protein 17 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 22 g

Dietary fibre 12 g

Sodium 510 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.

First published: Aug 2007

One comment on Pumpkin, chickpea and cauliflower curry

25266956 October 1, 2024 at 2:39 pm #

I added lots more veges., as my garden is being generous at the moment and was very generous with green curry as I didn’t have red. Delicious

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