Chickpea, Pomegranate and Pumpkin Curry

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.

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Chickpea, Pomegranate and Pumpkin Curry
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
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Courses Main
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Courses Main
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel, scoop out the seeds and chop the pumpkin or squash.
  2. Heat the oil in a large pan, on a high heat and cook the onion for about 5 minutes.
  3. 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.
  4. Mix in the curry powder, cardamon, chilli, 100mls water, salt and pepper and cook for another 3 minutes.
  5. Add the pumpkin (or squash) to the pan with 150mls water, stir and simmer for about 20-25 minutes, until tender.
  6. Meanwhile, scoop out the seeds from the pomegranate.
  7. 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.
  8. Serve hot, garnished with the pomegranate seeds and mint leaves.
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