This good looking, meat free curry tastes just as delicious as it looks. It’s also fantastically nutritious, providing you with a boost of iron and vitamin C – great for building a strong immune system – and lauric acid, which has anti-viral properties.
Chickpea, Pomegranate and Pumpkin Curry
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
Peel, scoop out the seeds and chop the pumpkin or squash.
Heat the oil in a large pan, on a high heat and cook the onion for about 5 minutes.
Turn the heat to low and cook for another 5 minutes before adding the garlic, ginger and curry leaves and cooking for another 3 minutes.
Mix in the curry powder, cardamon, chilli, 100mls water, salt and pepper and cook for another 3 minutes.
Add the pumpkin (or squash) to the pan with 150mls water, stir and simmer for about 20-25 minutes, until tender.
Meanwhile, scoop out the seeds from the pomegranate.
Add the chickpeas and coconut milk and simmer for a further 5 minutes and finally add the lime juice and chopped mint and stir through.
Serve hot, garnished with the pomegranate seeds and mint leaves.