You are going to love this!
For a few reasons:
- It’s simple and quick – put it on, bath the kids and it’s ready
- It’s packed with all the goodness to keep the colds and flus away this winter
- It’s a one pot meal!
So you know I love turmeric. It has amazing healing powers, anti-inflammatory and gives a great orange curry colour. This recipe is originally from Nat Jones but I changed it a little (surprise surprise!) and added chickpeas instead of lentils, and added the turmeric because? Well, why not!
Such a great winter warmer without all the calories.
1 onion finely diced
1 tsp olive oil
1 clove of garlic micro planed
knob of ginger micro planed
knob of turmeric micro planed
chili to taste
1 tin chickpeas
2 cup chopped pumpkin – diced
2-4 tsp curry powder
6 cup stock
2 tbsp coconut cream
Heat oil and add garlic, onion, ginger, chilli and saute.
Add remaining ingredients except chickpeas and then place a lid on and bring to the boil.
Simmer for until pumpkin is half done and then add chickpeas. Continue to simmer until chickpeas are soft.
Serve on quinoa, buckwheat, rice etc and add coriander on top.
Total cooking time is about 45 minutes.