Pumpkin & Chickpea Curry

Pumpkin & Chickpea Curry

Rating
5.0 
A low fodmap, easy and versatile curry. Experiment with changing the spices or the veggies to your liking.
Yields Preparation Time Cooking Time
6 15 mins 40 mins

Ingredients

Directions

1. Preheat oven to 200C. Drain and rinse chickpeas and place on a tray. Toss through curry powder, salt & pepper, olive oil. Roast until crispy.
2. On a seperate tray, place diced pumpkin, capsicum, and carrot. Season as desired and splash with olive oil. Roast until pumpkin is starting to soften.
3. In a large pan, add garlic-infused olive, remaining spices, ginger, and chilli. Fry for 20 seconds or so (make sure your extractor fan is on to protect your nostrils!), then immediately add tomato paste and fry off for 30 seconds. Add coconut milk, veggie stock and soy sauce and bring to a simmer for a couple of minutes.
4. Add roasted veggies to the pan, bring to a boil, cover and reduce to simmer for at least 20 minutes until veggies are soft, stirring occasionally. Taste after 10 minutes or so and adjust as desired by adding more of select ingredients.
5. To thicken, if needed, create a slurry with tapioca flour and water in a separate bowl. Then stir through.
6. Serve over white rice. Top with yoghurt mixed with lime juice, fresh chopped coriander, and roasted chickpeas. Enjoy!

Nutritional Summary

There are 361 calories in 1 serving of Pumpkin & Chickpea Curry.
Calorie Breakdown: 29% fat, 60% carbs, 11% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
1508 kj
360 kcal
Protein
10.24g
Fat
11.95g
Saturated Fat
4.807g
Trans Fat
0g
Polyunsaturated Fat
1.058g
Monounsaturated Fat
3.293g
Cholesterol
15mg
Carbohydrates
56.21g
Sugar
10.47g
Fibre
7.8g
Sodium
570mg
Potassium
862mg
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