Sri Lankan Pumpkin Curry
Ingredients
- 1 tbsp coconut oil
- 1 sprig curry leaves
- 1 onion - thinly sliced
- 2 garlic cloves - chopped
- 1 green chilli - seeds removed and finely diced
- 2 tbsp curry powder
- 2 tbsp cumin
- 6 cardamon pods - cracked
- ½ tbsp turmeric
- ½ cinnamon quill
- 1 tbsp dijon mustard
- 400 grams coconut cream
- 400 ml vegetable stock
- 500 grams pumpkin - cut into
- ½ tsp salt
- 400 gram tinned chickpeas - drained
- 200 grams green beans - sliced (we used frozen)
- 3-4 kale leaves stems removed, finely chopped. About 4 cups
- 1 cup quinoa
Instructions
- Use a large, heavy based pot. Place the coconut oil, curry leaves, onion, garlic and green chillies and fry until fragrant. Add dry spices and gently cook for 3 minutes. Add water, coconut cream and mustard to the spices and stir until combined.
- Add pumpkin and salt. Bring to the boil slowly. Reduce heat, place a lid on the pot and leave on low, cooking for 10 minutes. Add the chickpeas, beans and kale and cook for a further 5 minutes. Stir gently occasionally to ensure the curry doesn't stick.
- While the spices are frying, start on the quinoa. Rinse under water for a couple of minutes. Place in a saucapan with equal amounts of water and ¼ tsp salt. Bring to the boil. Reduce heat, plate lid on and cook for 10 minutes until all the liquid is absorbed.
- TO SERVE place the quinoa in the bottom of a bowl and top with curry. Add extra green chillies if you like it hotter.
Tips and Variations
GLUTEN FREE
LOW CARB - Omit the quinoa
Nutrition
Calories: 671kcal | Carbohydrates: 82g | Protein: 23g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 437mg | Potassium: 1652mg | Fiber: 18g | Sugar: 12g | Vitamin A: 15381IU | Vitamin C: 75mg | Calcium: 314mg | Iron: 14mg
