Pumpkin & Cashew Curry

Name: Pumpkin & Cashew Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: Drizzle of extra virgin olive oil; 1.5 tsp cumin, ground; 1 tsp turmeric; 1/2 tsp coriander seeds; 2kg Jap pumpkin, chopped into 3cm cubes, skin removed; 1/2 cauliflower, chopped into bite-sized pieces; 200mL vegetable stock, reduced salt; 1 400g tin coconut milk; 2cm piece fresh ginger, peeled & grated; 2 Tbsp loosely packed coriander, finely chopped; 1 Tbsp basil, loosely packed, finely chopped; 1 cup cashews, roasted for extra crunch, if desired; 2 cups baby spinach leaves, sliced (or other green leafy vegetable); salt, to taste; 2-3 cups uncooked quinoa

7 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 05:35:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories522.5 kcal (26%)

Total Fat24.2 g (35%)

Carbs65.7 g (25%)

Sugars10.4 g (12%)

Protein15.3 g (31%)

Sodium401.7 mg (20%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

extra virgin olive oil

1 ½ tspcumin ground

1 tspturmeric

½ tspcoriander seeds

2kgJap pumpkin

chopped into 3cm cubes, skin removed

0.5cauliflower

chopped into bite-sized pieces

200 mLvegetable stock

reduced salt

1 x 400gtin coconut milk

fresh ginger

2cm piece, peeled & grated

2 Tbspcoriander

loosely packed, finely chopped

1 Tbspbasil

loosely packed, finely chopped

1 cupcashews

roasted for extra crunch, if desired

2 cupsbaby spinach leaves

sliced, or other green leafy vegetable

salt

to taste

To serve

2 cupsquinoa

uncooked

Instructions

Step 1

Heat oil in large saucepan, and add cumin, turmeric and coriander seeds.

Step 2

Once spices are aromatic, add chopped pumpkin and cauliflower and stir until coated with spices.

Step 3

Add water, coconut milk, and ginger and stir through.

Step 4

Add ¾ of the basil and coriander, and simmer on medium/low heat for approximately 25 minutes.

Step 5

While the curry is simmering, cook the quinoa: rinse under cold water until runs clear. Add to pan with double the quantity of water and bring the water to a boil on a medium-high heat. When water is boiling, cover pan with a lid, turn the heat to low, and leave to simmer until the water has all been absorbed and the quinoa is tender (about 20 minutes). Remove from heat and leave to steam with the lid still on. After 10 minutes, remove the lid, and fluff the quinoa with a fork.

Step 6

Add cashews and spinach (or other dark leafy green), and simmer for another 5 minutes. If required, add a pinch of salt to taste.

Step 7

Serve with quinoa, and a sprinkle of coriander and basil on top.