Pumpkin & chickpea curry with cauliflower rice
Pumpkin
& chickpea curry with cauliflower rice
Serves 4
·
1/4 cup (45g) pumpkin seeds (pepitas)
·
1 tbs coconut oil*
·
1 large onion, finely chopped
·
2 garlic cloves, crushed
·
5cm piece ginger, grated
·
1 long red chilli, finely chopped
·
2 tsp black or yellow mustard seeds
·
1 tbs dried curry leaves
·
1 tbs good-quality curry powder
·
400g can chopped tomatoes
·
400g can chickpeas, rinsed, drained
·
750g Jap pumpkin, cut into 2cm-thick wedges
·
1 tbs goji berries
·
2 cups (500ml) vegetable stock
·
1 small (800g) cauliflower
·
Natural yoghurt and mint leaves, to serve
Preheat the oven to 190°C. Place pumpkin seeds on a baking
tray and roast for 10 minutes or until crisp. Transfer to a bowl and set aside.
Heat coconut oil in a large pan over medium heat. Add onion, garlic, ginger and
chilli, and cook for 8-10 minutes until onion is softened. Add mustard seeds,
curry leaves and curry powder and cook for 5 minutes or until fragrant. Add
tomato, chickpeas, pumpkin and goji berries. Pour over stock, adding a little
extra water or stock, if needed, until pumpkin is just covered. Bring to the
boil, then reduce heat to low and cook, partially covered, for 30 minutes or
until pumpkin is tender. Meanwhile, trim the cauliflower and cut florets from the
stem. Roughly chop the stem, then whiz in a food processor until fine. Add
florets and whiz until mixture resembles rice grains. Transfer cauliflower
mixture to a fine steamer set over a pan of boiling water. Cook for 7-8 minutes
until the cauliflower is tender. Season with salt. Serve curry with cauliflower
rice, pumpkin seeds, yoghurt and mint leaves.
