Pumpkin, Chickpea & Zucchini Curry

Approx three hundred calories per serve
(approx 40gms Carbs, 4gms Fat & 10gms Protein)
Serve with Cauliflower Rice
40mins

Ingredients 

• 1/2 Butternut Pumpkin (600gms)
• 1 Zucchini
• 2 Tomatoes
• 2 handfuls Baby Spinach
• 1 Brown Onion
• 1 ail
• 1 Tbs recent Ginger grated
• 500 mls Vegetable Stock
• 1 will (240 gm) Chickpeas
• 1 will (400 gm) Tomatoes
• 2 Tbs Coconut (or Greek) food
• 2 Tbs oil (or vegetable oil)
• The Spices
• 4 Cardamom Pods
• 3 Cloves
• 2 Star Anise
• 4 Curry Leaves
• 2 Bay Leaves
• 1 Cinnamon Stick
• 1 Tsp Fenugreek Seeds
• 2 Tsps Ground Corriander
• 2 Tsps Ground Cumin
• 1 Tsp Garam Masala
• 1 Tsp Ground Tumeric
• Fresh or dried chili
• to style Salt
• to style Pepper

Steps 

1. Saute Onions, Ginger and Garlic on low heat in oil for approx ten minutes
2. Add all Spices to pan and and fry for a second or two (or till fragrant)
3. Add all vegetables minus the Spinach and stir
4. Add the canned Tomatoes, Chickpeas, Stock, food & bring back boil
5. Once boiling, flip heat to low and simmer for approx 20-30mins (or till pumpkin is soft). Add the Spinach many minutes before removing the pot from the warmth

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