- 0:20 Prep
- 0:45 Cook
- 6 Servings
- Capable cooks
Kent pumpkin’s a legend – it carried Cinderella to the ball, is perfect for winter roasts, wins prizes for its size and makes a mean curry, too.
Ingredients
- 2 tablespoons grapeseed oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 large brown onion, quartered, thinly sliced
- 4 large garlic cloves, crushed
- 1 long fresh red chilli, finely chopped
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 2 x 270ml cans coconut milk
- 1.2kg Kent pumpkin, cut into thin wedges, halved
- 2 x 400g cans chickpeas, rinsed, drained
- 150g baby spinach
- 1 tablespoon lemon juice
- Fresh coriander leaves, to serve
- Toasted cashew nuts, to serve
Method
- Step 1Heat the oil in a large, heavy-based frying pan over medium-low heat. Add the cumin and cinnamon and stir for 1 minute or until aromatic. Add onion, garlic and chilli and stir for 3-4 minutes or until soft. Add garam masala and turmeric and stir for 1-2 minutes or until aromatic. Season.
- Step 2Stir in the coconut milk and bring to the boil. Stir in the pumpkin. Reduce heat to low. Cook, covered, turning the pumpkin halfway through cooking, for 25 minutes or until the pumpkin is almost tender.
- Step 3Stir in the chickpeas. Cook, covered, for 5-10 minutes or until the pumpkin is tender. Season. Add the spinach and stir for 1-2 minutes or until just wilted. Stir in the lemon juice. Divide among bowls. Top with coriander leaves and toasted cashew nuts.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1735 kj
Energy
28g
Fat Total
14g
Saturated Fat
8g
Fibre
14g
Protein
26g
Carbs (total)
All nutrition values are per serve
Notes
Try this: Toss up a warm salad with cinnamon roast pumpkin, maple syrup, crisp bacon pieces, raisins and continental parsley.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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