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.
Reviewed by our expert panel 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 (we used So Good)
- 3 cups peeled, chopped pumpkin
- 1 cup frozen peas
- coriander and fresh chilli, to garnish
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 120cal
-
Kilojoules 500kJ
-
Protein 3g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 7g
-
Dietary fibre 4g
-
Sodium 20mg
-
Calcium 8mg
-
Iron 1mg
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.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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