Pumpkin, Chickpea & Zucchini Curry

Approximate 300 calories per offer
( approx 40gms Carbs, 4gms Fat & 10gms Protein).
Offer with Cauliflower Rice.
40mins.

Ingredients.

• 1/2 Butternut Pumpkin (600gms).
• 1 Zucchini.
• 2 Tomatoes.
• 2 handfuls Baby Spinach.
• 1 Brown Onion.
• 1 Garlic Clove.
• 1 Tbs Fresh Ginger grated.
• 500 mls Vegetable Stock.
• 1 Can (240 gm) Chickpeas.
• 1 Can (400 gm) Tomatoes.
• 2 Tbs Coconut (or Greek) yoghurt.
• 2 Tbs Olive Oil (or grease).
• The Spices.
• 4 Cardamom Pods.
• 3 Cloves.
• 2 Star Anise.
• 4 Curry Leaves.
• 2 Bay Leaves.
• 1 Cinnamon Stick.
• 1 Tsp Fenugreek Seeds.
• 2 Tsps Ground Corriander.
• 2 Tsps Ground Cumin.
• 1 Tsp Garam Masala.
• 1 Tsp Ground Tumeric.
• Fresh or dried out chili.
• to taste Salt.
• to taste Pepper.

Actions.

1. Saute Onions, Ginger as well as Garlic on reduced warmth in olive oil for approx 10 mins.
2. Include all Spices to pan as well as well as fry momentarily or 2 (or till aromatic).
3. Include all veggies minus the Spinach as well as mix.
4. Include the tinned Tomatoes, Chickpeas, Stock, Yoghurt & give steam.
5. When steaming, transform warm to reduced and also simmer for approx 20-30mins (or up until pumpkin is soft). Include the Spinach a couple of mins prior to eliminating the pot from the warm.
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