A healthy pumpkin recipe and what to do with the seeds.

With Halloween on Saturday this week, I thought I’d post a healthy pumpkin curry recipe to use up the pumpkin flesh removed ready to make the lanterns.  Fill up on the curry and you might not be as tempted by the sweets you have bought in to give to the ‘trick or treaters’.

Pumpkin Curry Recipe

Pumpkin and Chickpea Curry 

Preparation time: 10-15 minutes 
Total time:  30-40 minutes 

2 tablespoons coconut oil
1 onion, chopped
1 clove garlic, finely chopped
2 teaspoons grated fresh ginger
1 level tablespoon chilli flakes
1 level teaspoon ground cumin
1 level teaspoon ground coriander
1 level teaspoon ground turmeric
1 level tablespoon garam masala
350g pumpkin (flesh only), cubed
1 large sweet potato, peeled and cubed
350ml vegetable stock
200ml coconut milk
350g chickpeas

Cook the onion in the oil until soft.
Add the garlic and ginger and cook for another minute.
Stir in the chillies, cumin, coriander, turmeric and 2 tablespoons of water.
Stir over a medium heat for 1 minute.
Add the pumpkin and sweet potato and stir so that it’s coated in the spices.
Add the stock and coconut milk, cover and simmer for 15-20 minutes or until tender.
Stir in the chickpeas and simmer for 5 minutes or until the sauce has thickend to your desired consistency. 

Serve with brown or basmati rice.

But what do you do with the seeds?
You could make your own spiced pumpkin seed mix.   Rinse the seeds to remove any excess flesh and leave to drain.  In a bowl, drizzle with a little olive oil and sprinkle in some dried chilli flakes, sea salt and freshly ground black pepper.  Thinly spread on a baking tray and place in a low oven (about 140C) until golden brown, 10 – 20 minutes, giving them a shake every 5 minutes.

    Leave A Response


    * Denotes Required Field