Ingredients:
- 2 cans chickpeas, drained and rinsed
- 1 400ml Ayam coconut milk
- 1/2 cup water
- 3 cups pumpkin, diced
- 1 zucchini, diced
- 2 medium carrots, sliced
- 1/2 cup green beans
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 tbs tomato paste
- 1 tbs extra virgin olive oil
- 1tbs curry powder
- 1 tsp turmeric powder
- salt & pepper to taste
- hemp seeds, to sprinkle
- spinach, to serve
Method:
Heat oil in a large saucepan.
Add onion and garlic and saute 1-2 minutes. Add curry and turmeric powders and stir. Add coconut milk, 1/2 cup of water and tomato paste, and mix well. Bring to the boil and then add chickpeas and vegetables. Simmer for 30-40minutes or until vegetables are soft. Add salt and pepper to taste.
Serve with spinach and sprinkle with hemp seeds.
Makes 5 serves.
Macros (per serve) 373 calories, 9.8g protein, 25.3g fat, 22.1g carbs