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By goodfood.com.au
Karen Martini's pumpkin and chickpea coconut curry
Instructions
Cook:1h
This is an intense, fragrant curry that can easily be made vegan if you use coconut oil rather than ghee. Its sweet, rich hotness means it wants for nothing, bar some rice and perhaps wilted greens.
Updated at: Thu, 27 Mar 2025 21:21:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
73
High
Nutrition per serving
Calories1035.5 kcal (52%)
Total Fat48 g (69%)
Carbs139.3 g (54%)
Sugars47.5 g (53%)
Protein21 g (42%)
Sodium1810.6 mg (91%)
Fiber14.5 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4 ½ Tbspcoriander seeds

150gcashews

1onion
finely diced

5garlic cloves
sliced

10 cmginger
piece, peeled and sliced

1lemongrass stalk
white part only, finely sliced

20curry leaves

3bird's-eye chillies
chopped

1 bunchcoriander
leaves picked, stems and roots finely sliced

80mlghee
coconut oil or olive oil

1 ½ Tbspcurry powder

2 tspground cardamom

1 Tbspsalt flakes

800gpumpkin
peeled and cut into 6cm chunks

400gchickpeas
cooked, or a 400g tin of chickpeas

400mlcoconut cream

25gpalm sugar
grated

7makrut lime leaves
3 very finely shredded

1lime juiced

jasmine rice
to serve
Instructions
View on goodfood.com.au
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