Pumpkin, chickpea and cashew nut curry

Pumpkin, chickpea and cashew nut curry
I love anything cooked with coconut milk, chilli, fish sauce and lemon.  This dish ticks all the boxes in that department.  Grating some of the pumpkin makes a lovely thick sauce without the need for flour.  A favourite dish of mine!
Serves 4
Time to make 40 minutes

1 tablespoon oil
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon grated ginger
2 tablespoons green curry paste
1 cup vegetable stock
1 x 400g can light coconut milk
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1/2 teaspoon chilli flakes
Juice of 1 lemon
1 kilogram of peeled pumpkin ½ of it grated, ½ cut into big chunks
Around 6 large leaves of silverbeet, chopped (or use as much as you like)
1 x 400g can chickpeas drained (or 1 ½ cups cooked chickpeas)
1/2 cup cashew nuts

1. Soften onion, garlic and ginger in oil.  Add green curry paste and cook for a minute or two longer. Add stock, coconut milk, brown sugar, fish sauce, sweet chilli sauce, chilli flakes, lemon juice and pumpkin (both grated and cubed).  Cook over low heat for 20 minutes,
2. Add the sliver beet, chickpeas and cashew nuts and cook for a further 10 minutes or until everything is cooked.  Serve with rice

Optional extra  top with chopped coriander

Healthy habits – apply to other recipes
- use minimum oil to brown vegetables
- use light coconut milk instead of coconut cream
- adding chickpeas – adds protein, fibre and other valuable nutrients
- adding nuts – adds protein, fibre and heart friendly fats

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