Name: Pumpkin Curry with Chickpeas, Silverbeet and Almonds
Yield: 6
Ingredients: 1 tablespoon olive oil; 4 cups (about 500g) Kent pumpkin, cut into 2.5cm cubes; 1 medium brown onion, cut into medium dice; 3 cloves garlic, crushed; 2 tablespoons curry powder; 1 teaspoon ground cinnamon; 2 tablespoons apple cider vinegar; 400ml can coconut milk; 400g can chickpeas, drained; ¾ cup vegetable stock; ¼ cup water; ¼ bunch silverbeet (about 150g), stems removed, thickly shredded; ¼ cup lucky flaked almonds, toasted; 1 lime, cut into wedges; 3 cups water; 1½ cups long-grain white rice; 1 teaspoon salt

Ingredients

1 tablespoon olive oil

4 cups (about 500g) Kent pumpkin, cut into 2.5cm cubes

1 medium brown onion, cut into medium dice

3 cloves garlic, crushed

2 tablespoons curry powder

1 teaspoon ground cinnamon

2 tablespoons apple cider vinegar

400ml can coconut milk

400g can chickpeas, drained

¾ cup vegetable stock

¼ cup water

¼ bunch silverbeet (about 150g), stems removed, thickly shredded

¼ cup lucky flaked almonds, toasted

1 lime, cut into wedges

3 cups water

1½ cups long-grain white rice

1 teaspoon salt

Pumpkin Curry with Chickpeas, Silverbeet and Almonds

Ingredients

Steps

Nutrition Facts

Comments

Pumpkin Curry with Chickpeas, Silverbeet and Almonds

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts