This week I was pretty excited to discover that one of my recipes was featured in the Dietitians Association of Australia's World Food Day 2015 cook book called The Thrifty Cook!
All of the recipes featured were submitted by APD's and cost less than $5 per serve to make, how good is that!?
My Chickpea and Pumpkin Curry recipe is super quick and easy to make, and ideal for #meatfreemonday.
Check out the book below, and here's the recipe anyways!
All of the recipes featured were submitted by APD's and cost less than $5 per serve to make, how good is that!?
My Chickpea and Pumpkin Curry recipe is super quick and easy to make, and ideal for #meatfreemonday.
Check out the book below, and here's the recipe anyways!
Ingredients (serves 4)
1 tbsp oil
600g pumpkin, cut into small cubes
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp garam masala
2 cups stock (I use chicken but could be vegetable to make the dish vegetarian friendly)
1 400g chopped tomatoes
1 400g can chickpeas
To serve (optional)
Chopped coriander
Chopped mint
Greek yoghurt
Diced cucumber
Method
1 tbsp oil
600g pumpkin, cut into small cubes
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp garam masala
2 cups stock (I use chicken but could be vegetable to make the dish vegetarian friendly)
1 400g chopped tomatoes
1 400g can chickpeas
To serve (optional)
Chopped coriander
Chopped mint
Greek yoghurt
Diced cucumber
Method
- Heat the oil in a large pan over medium heat. Cook the onion for a few minutes until softened
- Add the pumpkin, garlic and spices. Cook, stirring for 1 minute until fragrant
- Add the tomatoes and stock. Bring to the boil and simmer for 10 minutes
- Add the chickpeas and simmer for a further 10 minutes, or until pumpkin is just soft
- Serve with a spoonful of Greek yoghurt, diced cucumber and chopped coriander & mint.
- Can also be served with rice or naan bread.
http://daa.asn.au/wp-content/uploads/2015/10/the_thrifty_cook.pdf