Pumpkin and pea curry
This delicious dairy and gluten-free vegetarian pumpkin and pea curry is the perfect side dish for an Indian-style feast.
Serves: 6 (as a side dish)
Time to make: 20 mins
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- ½ teaspoon chilli powder (add more if you like)
- 400ml light coconut milk
- 3 cups peeled, chopped pumpkin
- 1 cup frozen peas
- coriander and fresh chilli, to garnish
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Instructions
1 Heat oil in a large saucepan then sauté onion, garlic and spices.
2 Add coconut milk and chopped pumpkin. Bring to the boil and simmer until pumpkin is tender and sauce is reduced.
3 Three minutes before serving, add in frozen peas. Garnish with fresh coriander and chilli.
Variations
Make it gluten free: Check spices are gluten free.
HFG tip
Click here to watch a video of Niki Bezzant whip up this recipe!
Nutrition Info (per serve)
-
Calories 120 cal
-
Kilojoules 500 kJ
-
Protein 3 g
-
Total fat 7 g
-
Saturated fat 2 g
-
Carbohydrates 10 g
-
Sugar 7 g
-
Dietary fibre 4 g
-
Sodium 20 mg
-
Calcium 8 mg
-
Iron 1 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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