Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Cosy, creamy, and full of autumn warmth Pumpkin, chickpeas, and toasted cashews simmered in a fragrant coconut curry sauce. Comfort food at its best - simple, nourishing, and full of flavour.

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

  • 500g pumpkin, peeled & cubed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 red bell pepper, chopped
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp smoked paprika
  • 400ml coconut milk (or almond milk thickened with ground almonds) 
  • 200ml water
  • 1 can chickpeas, drained
  • 50g cashews toasted 

Method

  1. Heat the oil in a large pot. Sauté onion, garlic, and ginger until fragrant. 
  2. Add bell pepper and pumpkin cubes.
  3. Add turmeric, cumin, coriander, smoked paprika; coat veg. Cook 2 3 mins.
  4. Pour in coconut milk and stock. Bring to a simmer and cover. Cook 20 25 mins until pumpkin is tender.
  5. Stir in cashews 
  6. Garnish with coriander.