Curries, Asian-style

Pumpkin curry

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Serves: 6 (as a side dish)
Time to make: 20 mins

Pumpkin curry

  • Ingredients

  • Nutrition Info.(per serve)

  • 2 tablespoons oil
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1/2 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

  • Nutrition Info

    • Kilojoules 500kJ

    • Calories 120cal

    • Protein 3g

    • Total fat 7g

    • Saturated fat 2g

    • Carbohydrates 10g

    • Sugars 7g

    • Dietary fibre 4g

    • Sodium 20mg

    • Calcium 8mg

    • Iron 1mg

    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.

    Click here to watch a video of Healthy Food Guide magazine’s editor-in-chief Niki Bezzant as she whips up this recipe!

     


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    Variations

    Make it gluten free: Check spices are gluten free.

    HFG tip

    Click here to watch a video of Healthy Food Guide magazine’s editor-in-chief Niki Bezzant as she whips up this recipe!

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    Author: Niki Bezzant - Editor-at-large
    Photographer: HFG staff
    First published: Aug 2014
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