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Pumpkin and Bean Curry

Ingredients (serves 4)

1 teaspoon vegetable oil
2 tablespoons mild Indian curry paste
2 cups reduced- salt vegetable stock
500g sweet potato, peeled, cut into 2cm chunks
250g baby potatoes, halved
250g pumpkin, peeled, cut into 2cm chunks
400g can chickpeas, rinsed, drained
100g baby spinach
1 cup frozen peas
¼ cup low fat natural yoghurt
4 cups cooked brown or basmati rice


Step 1: Heat oil in a large saucepan. Cook curry paste over medium heat for 1 minute

Step 2: Add stock, potatoes, pumpkin and sweet potatoes. Bring to the boil, then reduce heat. Cover and cook gently, stirring occasionally, for 15 minutes, until just tender.

Step 3: Mash half the kidney beans with a fork. Add whole and mashed beans, chickpeas to saucepan and stir. Cook for 5 minutes

Step 4: Stir in peas, baby spinach and yoghurt and cook over medium-low heat for 2 minutes. Serve with rice.

Nutritional Guide - Per Serve
Energy: 1720kJ
Protein: 15g
Fat: 9g
Dietry Fibre: 13g
Saturated Fat: 1g


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