
Chickpea, pumpkin and cashew korma curry
Ingredients
¼ cup korma paste
200 ml reduced-fat coconut milk
4 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
Instructions
- 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.
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