PUMPKIN, CHICKPEA AND FISH CURRY
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By Rasmus Mørk Mortensen
PUMPKIN, CHICKPEA AND FISH CURRY
8 steps
Prep:10minCook:35min
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.
Updated at: Thu, 17 Aug 2023 13:24:23 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
9
Low
Nutrition per serving
Calories230.2 kcal (12%)
Total Fat6.7 g (10%)
Carbs22.1 g (9%)
Sugars6.6 g (7%)
Protein21.5 g (43%)
Sodium421.4 mg (21%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonextra virgin olive oil
1brown onion
finely diced
salt
1garlic clove
crushed
3 cmginger
piece, peeled and grated
1 tablespoonground cumin
2 teaspoonsground coriander
1 teaspoonground turmeric
1 teaspoonground chilli
optional
800gpumpkin
peeled, cut into 3 cm cubes
400gtin chickpeas
drained and rinsed
500mlchicken stock
or vegetable
500gskinless white fish fillets
such as blue eye or ling, cut into large cubes
12raw king prawns
peeled and deveined, tails intact
½ cupcoriander leaves
roughly chopped
120gbaby spinach
1juice of lime
Instructions
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.
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