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Pumpkin, sweet potato and spinach curry

Recipe Boxhttps://the-food-garden.myshopify.com/a/bundles/recipe-box:-pumpkin,-sweet-potato-and-spinach-curry-z5e

300 g pumpkin, peeled and diced
250-300g sweet potato, peeled and diced
60 ml (approx.) extra virgin olive oil
1 teaspoon ground cumin
A very good pinch of sea salt

A good splash of extra virgin olive oil
1 brown onion, diced
3 garlic cloves, crushed using a garlic crusher or very finely chopped
4 tablespoons grated ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon Urfa or Aleppo crushed chilli
Sea salt
1 x 400g tin of chickpeas, drained and rinsed
400 ml can coconut milk
1 x 400g tin of diced tomatoes
A handful of baby spinach
A very large handful of green beans
Cashews, toasted, to serve

Preheat the oven to 200°C fan. Place the pumpkin and sweet potato on a lined baking tray. Toss with olive oil, cumin and sea salt. Bake for about 30 minutes or until golden and roasted.

Heat a large frying pan over medium heat. Add the oil and cook the onion for approx. 5-8 minutes or until translucent and very aromatic. Add the garlic & ginger and all of the ground spices. Cook for just a couple of minutes, stirring constantly.
Add the chickpeas and stir to combine all of the lovely flavours that are starting to develop in that pan.

Add the coconut milk and 500 ml water. Add the tinned tomatoes. Bring to a simmer and cook for 15 minutes.

Blanch the beans separately while the curry is cooking. This will keep their green colour and means you can simply stir them through towards the end of cooking time.
Serve straight from the pan for everyone to help themselves to. Top with cashews and serve with rice or flatbread.

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