Pumpkin, Chickpea and Cauliflower Curry
| Nutritional Information: | |
|---|---|
| Fats: | 22.6g |
| Carbs: | 23.7g |
| Protein: | 11g |
| Sugar: | 10.4g |
| Total Calories: | 318 |
Serves: 4
Cooking Time: 45 minutes cooking
Ingredients:
- Spray Oil
- Garlic, 1 clove
- 1 Red Onion Sliced
- 2 Tablespoons red curry paste
- 2 Teaspoons fish Sauce
- 1 teaspoon Brown Sugar
- ½ cup Vegetable Stock
- 1 400g can lite coconut milk
- 800g pumpkin cut into cubes
- ½ small cauliflower
- 1 400g can of chickpeas
- 70g toasted cashews
Method:
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 pumpkin and cauliflower.
Simmer for 30mins until veggies are tender.
Add chickpeas and cook for 5 mins more. Serve with rice and sprinkle cashews over the top.
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