November’s Recipe of the Month

Pumpkin, chickpea & coconut curry

  • 1 onion
  • 1 tablespoon of coconut oil
  • 1 tsp cumin
  • ½ tsp of ground coriander
  • 1 1/2 tsp of garam masala
  • 1 tsp fennel seeds
  • 1 tsp cinnamon
  • ½ cayenne pepper
  • 5 cardamom pods
  • 3 cloves of garlic, crushed
  • 2 tsp ginger
  • 700grs diced pumpkin
  • 900ml vegetable stock
  • 400mg can of chickpeas
  • 1 bunch of coriander, leaves and stalks
  • 3 handfuls of curly kale
  • juice of one lemon
  • 300grs of quinoa to serve

 

Serve 6 – cooking time 60 minutes –

  • Soften the onion in coconut oil
  • Add the dry spices,
  • Add 3 tbsps. of water, the garlic and ginger to create a paste
  • Add the diced pumpkin and stock
  • Bring to the boil and turn down the heat for 40 minutes
  • Add the chickpeas, coconut milk, coriander, stock and leaves, kale and cook for 8 minutes

Squeeze in the lemon, and juice and serve.

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