If you’re carving pumpkins this week don’t throw out the flesh until you’ve tried this! Over 200 people taste tested this between our Shape Your life Groups and our Nutrition & Cooking Classes last week and everyone loved it!
With a texture and taste very similar to butternut squash, this versatile vegetable packs a punch of vitamins and minerals and adding delicious spices in this creamy oat milk curry makes it also suitable for vegetarians, vegans and those who are dairy free. Pairing this curry with bulgur wheat gives a healthy alternative to rice. With the added benefits of protein from the ground almonds and vitamins, as well as a little sweetness, from the cranberries it’s definitely a match made in heaven.
Pumpkin is also delicious in soup, add some red lentils and vegetable stock and you’ve a hearty healthy and warming lunch right there.
Oat Milk Chickpea & Pumpkin Curry
Serves 4-6
1/2 Large Pumpkin
1 Can Chickpeas
1 Onion Finely Chopped
300ml Oat Milk
1 Tablespoon Fenugreek Powder
2 Teaspoons Garlic
1 Tablespoon Tandoori Spice
2 Tablespoons Ground Almonds
2 Tablespoons Desiccated Coconut
1 Tablespoon Ground Cumin
1 Teaspoon Parsley
1 Tablespoon Tomato Puree
1 Tablespoon Rapeseed Oil
Cut the pumpkin in half and remove the seeds, (alternatively you can just roast the flesh if
you’ve used them for Halloween), roast at 180 degrees for half an hour or until
softened but not mushy.
Leave to cool then cut into bite size pieces. Add the chopped onion to a non stick frying pan with the oil and cook for 3 minutes or until browned. Add the chickpeas along with the water and simmer for a couple of minutes. Now add the fenugreek powder, garlic, tandoori spice, cumin and parsley. Fry for another minute or two then add the milk, ground almonds and coconut. Simmer for a couple of minutes before adding the tomato puree and desiccated coconut. simmer for another few minutes.
Add a little water if you prefer a thinner sauce. Just a few minutes before serving add the pumpkin pieces to heat up.
Jewelled Spiced Bulgar Wheat Rice
Serves 4-6
250g Bulgur Wheat
1 Tablespoon Rapeseed Oil
1 Teaspoon Turmeric
1 Teaspoon Curry Powder
1 Tablespoon Ground Almonds
1 Tablespoon Dried Cranberries
Place the bulgur wheat into a pan and pour over boiling water to approximately 1 cm above the level. cover and leave to soak up all the water (approx 10 minutes). Once cooked heat the oil in a non stick frying pan, add the bulgur wheat along with the turmeric, curry powder, ground almonds and cranberries and stir fry for 3-5 minutes.
For a sweeter curry you can add a tablespoon of honey or mango chutney.
Calories per serving approx, 290-360
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