Pumpkin, Chickpea & Coconut Red Curry
Pumpkin, Chickpea & Coconut Red Curry
This vegan pumpkin and coconut curry is packed full of nutrition and flavour. I love adding some peanut butter to give it a beautifully nutty flavour to complement the red curry base and sneak in some extra protein.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 2cm approx. of fresh ginger, grated
- 1 tsp ground turmeric
- 3 tbsp vegan Thai red curry paste
- 400g tin diced tomatoes
- 1 cup vegetable stock (low sodium)
- 400g coconut milk
- 2 tbsp peanut butter
- 1 tbsp unrefined coconut sugar
- Juice 1 lime
- Salt & pepper to season
- ½ butternut pumpkin, deseeded, peeled & diced
- 1 red capsicum, deseeded & sliced
- 400g tin chickpeas, rinsed & drained
- 120g baby spinach
- Coriander, red chilli & rice, to serve
Method
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and cook for 4–5 mins until soft and translucent.
- Add the ginger and turmeric and cook for another min until aromatic, then stir in the red curry paste and allow the flavours to develop for another min.
- Add the diced tomatoes and vegetable stock.
- Bring to the boil then reduce the heat to simmer and add in the coconut milk, peanut butter, sugar and lime. Season to taste.
- Add the pumpkin, capsicum and chickpeas and bring to the boil.
- Reduce the heat, cover with a lid and simmer for 40–45 mins until pumpkin is tender. Add a bit of water if the mixture becomes too dry.
- Add the baby spinach and cook until the spinach has just wilted.
- Serve immediately with fresh coriander, chilli and rice.
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