Chickpea & Pumpkin Coconut Curry - WellBeing Magazine

Name: Chickpea & Pumpkin Coconut Curry - WellBeing Magazine
Ingredients: 1-2 tbsp extra-virgin olive oil; 2 tsp ground turmeric; ¼–½ tsp chilli flakes; 1 tsp fresh minced ginger; 2 shallots, chopped; 4 cloves garlic, minced; 2 x 400g tins chickpeas, drained & rinsed; 2 heaped cups pumpkin chunks; 2 x 400g tins full-fat coconut milk; Handful fresh coriander, chopped; Juice 1 lime; Sea salt, to taste; Natural yoghurt, coriander or mint, toasted cashews and/ or mango chutney, to garnish; Basmati rice or warm naan, to serve

www.wellbeing.com.au

This curry is full of nourishing goodness. Chickpeas provide a good dose of dietary fibre and protein to support digestion and steady blood-sugar levels.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

1-2 tbsp extra-virgin olive oil
2 tsp ground turmeric
¼–½ tsp chilli flakes
1 tsp fresh minced ginger
2 shallots, chopped
4 cloves garlic, minced
2 x 400g tins chickpeas, drained & rinsed
2 heaped cups pumpkin chunks
2 x 400g tins full-fat coconut milk
Handful fresh coriander, chopped
Juice 1 lime
Sea salt, to taste
Natural yoghurt, coriander or mint, toasted cashews and/ or mango chutney, to garnish
Basmati rice or warm naan, to serve