Chickpea, pumpkin and cashew korma curry

Total Time 30 minutes
Course dinner, Lunch, Main Course
Servings 4


  • ¼ cup korma paste
  • 200 ml reduced-fat coconut milk
  • Pumpkin4 cup diced pumpkin
  • 2 cup frozen beans thawed
  • 200 g button mushrooms trimmed
  • 1 cup reduced-salt vegetable stock
  • 400 g canned chickpeas
  • 225 g cauliflower
  • 250 g microwave brown rice
  • 2 cup baby spinach
  • ¼ cup unsalted roasted cashews
  • ½ cup Fresh coriander to garnish


  • In a large, deep, lidded, non-stick frying pan place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often.
  • Add beans, mushrooms and stock to pan. Stir, cover and continue to cook for 5 minutes. Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally.
  • Meanwhile, in a microwave-safe bowl, place cauliflower and cover. Microwave on high for 2 minutes. Heat brown rice following packet instructions. Add heated rice to cauliflower and combine. Cover.
  • Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. Serve with cauliflower and brown rice.


Calories: 468kcalCarbohydrates: 55gProtein: 15gFat: 17gSodium: 500mgFiber: 16gCalcium: 110mg
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