Chickpea, pumpkin and cashew korma curry
Summary
Craving a warm and aromatic bowl of Chickpea, pumpkin and cashew korma curry? Well, you’re in for a treat! Dive into this delectable, hearty recipe that’s not just a burst of flavors but also packed with nutrition. In no time, you’ll be slurping down this curry and asking for seconds!
Ingredients
- Chickpeas: 1 cup (240 ml)
- Pumpkin: 2 cups, diced (480 ml)
- Cashews: 1/2 cup, soaked (120 ml)
- Onion: 1, finely chopped
- Garlic cloves: 2, minced
- Ginger: 1 inch, grated
- Coconut milk: 1 cup (240 ml)
- Korma paste: 2 tbsp (30 ml)
- Vegetable broth: 1 cup (240 ml)
- Olive oil: 2 tbsp (30 ml)
- Ground turmeric: 1 tsp
- Ground cumin: 1 tsp
- Salt: To taste
- Fresh coriander: A handful, chopped
- Lemon juice: 1 tbsp (15 ml)
time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 280
- Protein: 8g
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 8g
- Sugars: 5g
- Sodium: 120mg
Instructions for a good Chickpea, pumpkin and cashew korma curry
- Start by heating the olive oil in a large pan over medium heat.
- Toss in the finely chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Pour in your Chickpea, pumpkin and cashew mix, giving it a good stir.
- Time to spice things up! Add the ground turmeric and ground cumin.
- Cook the mixture for 5 minutes until the chickpeas and pumpkin begin to soften.
- Pour in the korma paste and give it a good stir to ensure everything is well coated.
- Time for the liquids! Pour in the vegetable broth followed by the creamy coconut milk.
- Allow the Chickpea, pumpkin and cashew korma curry to simmer on low heat for about 30 minutes.
- Once everything is soft and melded together, sprinkle in the salt and squeeze in the lemon juice.
- Garnish with fresh coriander before serving.
Pro Tips
- Soaking the cashews overnight will make them creamier when added to the curry.
- Opt for fresh pumpkin instead of canned for a richer flavor.
- If you like your Chickpea, pumpkin and cashew korma curry a bit spicier, add a pinch of red chili flakes.
Serving Suggestions
- This Chickpea, pumpkin and cashew korma curry is best enjoyed with steamed rice or fresh naan bread.
- Consider topping it off with a dollop of plain yogurt for an added creamy texture.
- A side of mint chutney or pickled onions can also elevate the flavors.
- Make sure to enjoy it hot, and remember, the leftovers taste even better the next day!
There you have it, my friend. A hearty, nourishing, and absolutely delicious Chickpea, pumpkin and cashew korma curry recipe that’ll leave your taste buds dancing. So, what are you waiting for? Dive into this culinary journey and enjoy every single bite!
CHICKPEA, PUMPKIN AND CASHEW KORMA CURRY
Craving a warm and aromatic bowl of Chickpea, pumpkin and cashew korma curry? Well, you’re in for a treat! Dive into this delectable, hearty recipe that’s not just a burst of flavors but also packed with nutrition. In no time, you’ll be slurping down this curry and asking for seconds!
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Nutritions
Nutrition Facts
CHICKPEA, PUMPKIN AND CASHEW KORMA CURRY
Amount per Serving
Calories
280
% Daily Value*
Fat
12
g
18
%
Sodium
120
mg
5
%
Carbohydrates
34
g
11
%
Fiber
8
g
33
%
Sugar
5
g
6
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chickpeas: 1 cup 240 ml
- Pumpkin: 2 cups diced (480 ml)
- Cashews: 1/2 cup soaked (120 ml)
- Onion: 1 finely chopped
- Garlic cloves: 2 minced
- Ginger: 1 inch grated
- Coconut milk: 1 cup 240 ml
- Korma paste: 2 tbsp 30 ml
- Vegetable broth: 1 cup 240 ml
- Olive oil: 2 tbsp 30 ml
- Ground turmeric: 1 tsp
- Ground cumin: 1 tsp
- Salt: To taste
- Fresh coriander: A handful chopped
- Lemon juice: 1 tbsp 15 ml
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
Instructions
- Start by heating the olive oil in a large pan over medium heat.
- Toss in the finely chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Pour in your Chickpea, pumpkin and cashew mix, giving it a good stir.
- Time to spice things up! Add the ground turmeric and ground cumin.
- Cook the mixture for 5 minutes until the chickpeas and pumpkin begin to soften.
- Pour in the korma paste and give it a good stir to ensure everything is well coated.
- Time for the liquids! Pour in the vegetable broth followed by the creamy coconut milk.
- Allow the Chickpea, pumpkin and cashew korma curry to simmer on low heat for about 30 minutes.
- Once everything is soft and melded together, sprinkle in the salt and squeeze in the lemon juice.
- Garnish with fresh coriander before serving.
Notes
PRO TIPS Soaking the cashews overnight will make them creamier when added to the curry. Opt for fresh pumpkin instead of canned for a richer flavor. If you like your Chickpea, pumpkin and cashew korma curry a bit spicier, add a pinch of red chili flakes. SERVING SUGGESTIONS This Chickpea, pumpkin and cashew korma curry is best enjoyed with steamed rice or fresh naan bread. Consider topping it off with a dollop of plain yogurt for an added creamy texture. A side of mint chutney or pickled onions can also elevate the flavors. Make sure to enjoy it hot, and remember, the leftovers taste even better the next day!
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