Creamy Butternut & Chickpea Curry

As the weather becomes colder, it’s time to bring out the heart-warming dishes.
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This recipe has an outstanding 9 plant points to help meet the suggested 30 different plants a week aim for optimal health.
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The star of this recipe is the humble chickpea, which are an impressive plant-based powerhouse in terms of protein, vitamins, minerals and of course FIBRE for a happy gut!
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Ingredients:
1 brown onion, diced
2 cloves garlic, minced
2 tsp minced ginger
3 tbsp curry powder
1 tsp turmeric powder
1/2 butternut pumpkin, diced
2 cans chickpeas, washed & drained
1 can lite coconut milk
1 can crushed tomatoes
1 large zucchini, diced
2 bok choy stalks
2 large handfuls of spinach
Rice, quinoa or couscous to serve
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Method:
1. In a large pot, sauté onion and garlic with extra-virgin olive oil until soft. Stir in seasonings, then cook for 2-3 minutes.
2. Add pumpkin and stir.
3. Add tomatoes and coconut milk, then bring to the boil. Simmer for ~10 minutes, stirring occasionally.
4. Once the pumpkin becomes soft, add the chickpeas and simmer for a further 5 minutes. Just before serving, sprinkle the leafy greens on top and allow them to cook until wilted.
5. Season with pepper and chilli flakes for extra tang.
6. Top with toasted cashews and a squeeze of lemon or lime, alongside your choice of rice and ENJOY!
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Pair this curry with a whole grain source like brown rice to create a meal with a complete essential amino acids (protein) profile!

If you wish to read more on the 30 types of plants per week study, check out this link.

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