Pumpkin & Chickpea Red Curry
Pumpkin & Chickpea Red Curry
- July 20, 2021
- Posted by: Fitbliss
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick saucepan over medium heat and cook spring onion for 2-3 minutes until soft. Add curry paste and squash and cook, stirring, for one minute until fragrant. Add vegetable stock and coconut milk and simmer for 8 minutes. Add green beans, lentils and chickpeas and cook for a further 3 minutes.
Divide rice between serving bowls and ladle over curry. Top with sliced red chilli and fresh lime.
Servings 2
- Amount Per Serving
- Calories 781
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 14.4g72%
- Total Carbohydrate 102.7g35%
- Dietary Fiber 23.6g95%
- Sugars 19.5g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick saucepan over medium heat and cook spring onion for 2-3 minutes until soft. Add curry paste and squash and cook, stirring, for one minute until fragrant. Add vegetable stock and coconut milk and simmer for 8 minutes. Add green beans, lentils and chickpeas and cook for a further 3 minutes.
Divide rice between serving bowls and ladle over curry. Top with sliced red chilli and fresh lime.
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Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick saucepan over medium heat and cook spring onion for 2-3 minutes until soft. Add curry paste and squash and cook, stirring, for one minute until fragrant. Add vegetable stock and coconut milk and simmer for 8 minutes. Add green beans, lentils and chickpeas and cook for a further 3 minutes.
Divide rice between serving bowls and ladle over curry. Top with sliced red chilli and fresh lime.
Servings 2
- Amount Per Serving
- Calories 781
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 14.4g72%
- Total Carbohydrate 102.7g35%
- Dietary Fiber 23.6g95%
- Sugars 19.5g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice, water and salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 35 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Meanwhile, heat a non-stick saucepan over medium heat and cook spring onion for 2-3 minutes until soft. Add curry paste and squash and cook, stirring, for one minute until fragrant. Add vegetable stock and coconut milk and simmer for 8 minutes. Add green beans, lentils and chickpeas and cook for a further 3 minutes.
Divide rice between serving bowls and ladle over curry. Top with sliced red chilli and fresh lime.