Chickpea and Pumpkin Curry — Body Fusion Best Dietitian Sydney

(Serves 6)


• 1 tbsp oil (olive or vegetable)

• 3 tbsp Thai yellow curry paste

• 2 onions, finely chopped

• 6 cardamom pods

• 1 tbsp mustard seed

• 1 kg pumpkin (butternut preferred), chopped into bite size pieces (Skin ON = more fibre)

• Veggie stock cube (w/250mL hot water)

• 1.5 cans light coconut milk

• 2 Large cans of chickpeas (400g), drained and rinsed

• 2 limes

• Large handful of mint leaves

• Long grain rice to serve

• Optional: Naan bread & chutney (Mango goes really well)

• Optional: Top with some Greek yoghurt as well to offset the spice & add extra protein


1. Boil the kettle and let the stock sit with water in a small bowl

2. Heat the oil in a saucepan over medium heat

3. Gently fry the curry paste with the onions, cardamom and mustard seed for 2-3 mins until


4. Stir the pumpkin into the pan and coat in the paste, then pour in the stock and light coconut milk

5. Bring everything to a simmer

6. Add the chickpeas, then cook for about 10 mins until the pumpkin is tender

7. Squeeze in the juice of one lime

8. Serve with long grain rice and top with fresh mint, and chutney. Add a wedge of the remaining lime to each plate

9. Enjoy with naan to increase the carbohydrate load of the meal and make it go a bit further

Nutrition Notes:

  • Chickpeas are high in fibre for healthy digestion and building good gut bacteria for immunity, as well as an excellent source of plant based iron → The vitamin C in the lime’s helps this iron to be better absorbed into the body

Credit : Source Post

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