Before starting my new job I decided to stock the freezer with meals for when I’m too tired to cook and this pumpkin silverbeet curry has been a real winner. It’s delicious, easy to whip up and reheats excellently. Present Liz is very happy with Past Liz, that’s for sure!
I slightly tweaked the recipe from one I found on Taste
Ingredients List
- 500g pumpkin
- Brown onion
- 3 cloves garlic
- 2tbs curry powder
- 1tsp cinnamon
- 2tbs apple cider vinegar
- Can of coconut milk
- 1 cup vegetable stock
- 400g can of chickpeas
- 1/2 bunch silverbeet
- 1/4 cup flaked almonds
- Lime
Steps
- Remove the seeds and skin and cube the pumpkin
- Dice the onion
- Heat some oil in a large pan and cook the onion and pumpkin for 5 minutes, stirring occasionally until the onion is translucent
- Mince the garlic and add to the pan, cooking for 2 minutes
- Stir in the curry powder and cinnamon and cook for 1 minute before adding the vinegar and stirring, scraping anything stuck to the bottom of the pan
- Stir in the coconut milk and stock, then drain and rinse the chickpeas and stir in
- Bring to a simmer and cook for 20-25 minutes, stirring occasionally until the pumpkin is tender and the sauce has thickened
- Remove the stems from the silverbeet and thinly slice and add to the pan, cook 3 minutes
- Roughly chop the remainder of the silverbeet and stir through, cooking until wilted
- Toast the almonds and sprinkle over the curry with a squeeze of lime juice when served
This pumpkin silverbeet curry comes together in about 45 minutes so it’s perfect for a mid-week meal that should leave you with leftovers for lunch as well! It’s also a nice mild curry so will suit all tastebuds, and you could always add some chilli if you want to kick things up a notch! Serve with rice or naan bread and you’ll be on a real winner!
I love finding new ways to use silverbeet as well – it was something we ate a lot of when I was younger as it was always flourishing in mum’s veggie patch. I got used to having in lightly steamed, or in a quiche – or most of the time feeding it to my guinea pigs – but nowadays I’m definitely a fan!
What’s on the table at your place tonight? Fancy my pumpkin silverbeet curry?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!