Click to call:1800 567 348

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

Method

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




 

We're here to help you take the first step


We know losing weight can be challenging, but we’ll be with you every step of the way. Please get in touch and our friendly Client Services Team will contact you to answer all your questions.

"*" indicates required fields

How we're responding to COVID-19...
Find out more>
Our Disclaimer: All client testimonials are genuine accounts of experiences on the LifeShape program. Due to the personalised nature of the LifeShape program, results may vary based on an individual’s compliance, motivation and personal history.
menuchevron-down
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram