Name: Pumpkin, Spinach & Cashew Curry
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 2 tbs canola oil; 1 onion, finely sliced; 2 garlic cloves, finely chopped; 2 tsp Clive Of India Authentic Curry Powder; 1 tsp ground cumin; 2 cups vegetable stock; 2/3 cup Mckenzie's Soup Mix; 800g pumpkin, peeled and cut into 3cm dice; 400ml can coconut milk; 2 ripe tomatoes, diced; 80g spinach leaves, washed; 1/2 cup raw cashews, toasted and roughly chopped; Steamed rice and lime wedges, for serving

2 tbs canola oil 1 onion, finely sliced 2 garlic cloves, finely chopped 2 tsp Clive Of India Authentic Curry Powder 1 tsp ground cumin 2 cups vegetable stock 2/3 cup Mckenzie's Soup Mix 800g pumpkin, peeled and cut into 3cm dice 400ml can coconut milk 2 ripe tomatoes, diced 80g spinach leaves, washed 1/2 cup raw cashews, toasted and roughly chopped Steamed rice and lime wedges, for serving

Step 1

Before cooking, follow on-pack instructions to rinse and pick over uncooked soup mix.

Step 2

Heat oil in a large frying pan, add onion and garlic, cooking for several minutes until tender. Stir in the spices and cook a further minute whilst stirring.

Step 3

Add stock, uncooked ancient grains and pumpkin to pan. Bring to the boil, reduce to a gentle simmer and add coconut milk. Cook partially covered for 20 minutes, stirring often or until pumpkin and grains are tender.

Step 4

Stir in the tomatoes, spinach and half the cashews. Heat through and serve with rice, lime and sprinkled with remaining cashews.

If you have pre-cooked the whole bag already, you will need 2 cups of the cooked grains for this recipe. Simply add to the curry once the pumpkin is almost cooked through for a shorter cooking time.

Pumpkin, Spinach & Cashew Curry