Serves
4
Prep
15
mins
Cooking
25
mins
Pumpkin, Spinach & Cashew Curry
Directions
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.
Tips
- 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.
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 Ancient Grain 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 cashwes, toasted and roughly chopped
- Steamed rice and lime wedges, for serving
