PUMPKIN, CHICKPEA AND FISH CURRY

Serve this tasty curry with brown rice or quinoa and a side of steamed greens, such as broccoli or Asian greens. Or add the vegetables to the curry – use kale, Tuscan cabbage, beans, peas, bean sprouts… whatever vegetables you have in the fridge.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the oil in a frying pan over medium heat.

Step 2

Add the onion and salt and sauté for 2–3 minutes or until the onion starts to soften.

Step 3

Add the garlic and ginger and cook for 1 minute.

Step 4

Add the spices and fry for 1 minute to release their aroma.

Step 5

Stir in the pumpkin, chickpeas and stock. Cover and cook for 25 minutes.

Step 6

Add the fish cubes and cook for another 2–3 minutes.

Step 7

Add the prawns and simmer for 2–3 minutes or until the seafood is cooked.

Step 8

Stir in the coriander and spinach. Taste and season with lime juice, a little salt and freshly ground black pepper.