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Iron fuelled Pumpkin & Chickpea curry


This delicious, fragrant curry recipe is a must have during the winter months to top up on nutrients while warming you up.



Whats the benefits ?


Brown rice

Contains essential amino acids that form protein, the essential

building blocks that makes who we are and us human.

Proteins are the building blocks of all body tissue and cells. Protein is the

most important nutrient to consume to fuel our body and synthesis energy

production. Cooked brown rice also contains iron and together this helps with

oxygen transportation around the body.


Chickpeas

Full of dietary fiber which helps improve digestion and supports a

healthy gut microbiome. Chickpeas also contain great plant-based sources of

iron.


Pumpkin

Contains beta-carotene which is converted to the antioxidant

Vitamin A in the body which is essential for the immune system. Pumpkin also

contains iron, zinc and B group vitamins which are all co-factors to important

body system functions. I leave the skin on when cooking at many of the

mineral and dietary fibre are found in the skin, its nutrient dense and helps

keep bowel regular.


Spinach

High in plant-based iron and contains high levels of antioxidants to support liver health.


Broccolini

Contains sulforaphane a powerful antioxidant. Sulforaphane is

needed by the liver to help liver filtration and support detoxification. Broccolini

contains plant-based iron which helps sustain energy levels throughout the

day.


The recipe


Ingredients


1 half of a pumpkin, cut into wedges with skin on

2 cups of fresh spinach

1 can of chickpeas (rinsed in water very well)

1 can of coconut milk

2 tablespoons of good quality red curry paste

1 cup of brown rice (cheats version; microwave brown rice, 1 packet)

3-4 steams of long broccolini

1 tablespoon of coconut oil.



Instructions


1. Heat coconut oil in a large saucepan on high to medium heat. Add the red curry paste and quickly stir until fragrant.

2.Add the pumpkin wedges and combine with the curry paste. Mix through the chickpeas and add the can of

coconut milk. Bring to the boil and then let simmer on low heat for 30-40mins.Look for a thicker consistency and cooked through pumpkin.

4. While this is simmering, steam the broccolini. I use a steamer saucepan and steam for 2 minuets and cook until vibrant green colour. I like mine nice and

crunchy. You can steam for longer is you prefer it softer.

5. Cook the brown rice from the packet advice or microwave packet.

6. Before removing the curry from the heat, quickly stir through the fresh spinach and then remove from the heat.

Serve curry on a bed of brown rice and broccolini.


This recipe is part of our free winter wellness ebook ! Sign up to our newsletter to receive through the pop up on our home page here.


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