Chickpea, pumpkin and cashew korma curry
Nutrition Info.(per serve)
¼ cup korma paste
½ x 400ml can light coconut milk
4 cups diced pumpkin
2 cups frozen beans, thawed
200g button mushrooms, trimmed, halved
1 cup reduced-salt vegetable stock
400g can no-added-salt chickpeas, rinsed and drained
½ x 450g pack cauliflower pearls
250g pouch microwavable brown rice
2 cups baby spinach
¼ cup chopped, unsalted, roasted cashews
handful fresh coriander, to garnish
Total fat 17g
Saturated fat 7g
Dietary fibre 16g
1 In a large, deep, lidded, non-stick frying pan place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often.
2 Add beans, mushrooms and stock to pan. Stir, cover and continue to cook for 5 minutes. Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally.
3 Meanwhile, in a microwave-safe bowl, place cauliflower and cover. Microwave on high for 2 minutes. Heat brown rice following packet instructions. Add heated rice to cauliflower and combine. Cover.
4 Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. Serve with cauliflower and brown rice.
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