Sweet Pumpkin Curry

Lets be honest, winter in Queensland ain't all that bad - its actually pretty mild most of the time. But lately the nights have been cold! Today I'm sharing one of my go-to winter meals. Its super quick, super easy and full of flavour. This curry also makes a good base if you need to clean out your fridge – I’ll often add cauliflower, broccoli, kale, capsicum or anything else I need to use up, and it still tastes just as good. This curry tastes even better the day after its made, so let those flavours infuse if you can! This recipe makes two large servings - you could easily stretch it to three.

Ingredients

- 1 can chickpeas (rinsed well and drained)

- 200 g kent pumpkin, roughly cubed

- 1 carrot, grated

- 1 zucchini, grated

- 1 can 100% chopped tomato OR 4 fresh tomatoes, diced

- 50 g sultanas

- 2 cups spinach

- 1 tsp garam masala

- 1 tsp ground ginger

- 1 tsp ground cumin

- 1 tsp turmeric

- 1 tsp maple syrup (optional)

- 1/2 cup reduced salt vegetable stock

Method

1. Add spices and a little stock to pot and combine over low heat

2. Add carrot, zucchini and pumpkin to pot and stir until well mixed

3. Add can of tomato, stock, sultanas and chickpeas to pot. Cover and simmer for 7-10 minutes (or until vegetables are soft), stirring occasionally

4. Add maple syrup if using and stir through the baby spinach just a few minutes before taking pot off heat

5. Serve with quinoa, brown rice or your favourite whole grain of choice

6. Most importantly - eat and enjoy.

PRO TIP: If possible store in fridge overnight to let flavours infuse

Packing a powerful fibre punch, this curry provides 15 g of fibre per serve - thats half your recommended daily intake in one meal. So this recipe will make your tastebuds and your tummy happy!

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