Pumpkin Curry

LUNCH AND DINNER
Written By Rachel Saunders

Serves 4. Ready in 20 minutes.

Ingredients

  • 3 cups pumpkin, diced

  • 3 broccoli florets

  • 400ml coconut milk

  • 3 teaspoons curry paste

  • 2 teaspoons paprika

  • 2 teaspoons turmeric

  • 1 teaspoon parsley

  • 1-3 teaspoons chilli flakes

  • 1 teaspoon onion/garlic infused olive oil

  • Rice to serve with

Method 

1. Add and heat olive oil to a pan on medium heat. Add diced pumpkin to brown and soften, stirring as needed.

2. Finely grate broccoli florets and add to the pan. Season with paprika, tumeric, parsley and chilli flakes.

3. Add curry paste to the pan and stir in well with the vegetables. Add coconut milk to the pan and combine. Reduce heat to low and let simmer for a further 10 minutes then serve with rice.

Notes

  • To increase protein content, try adding a cup of chickpeas or lentils

  • If overly hot, try adding a teaspoon of sour cream to the top to serve with.

NUTRITION not including rice

Calories: 225 (Kilojoules: 942)

Protein: 4.5g

Fat: 18g

Saturated Fat: 13g

Carbs: 9.5g

Fibre: 4g

Rachel Saunders
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