This dish is comfort food at its best!  Pumpkin provides a lovely hint of sweetness to a traditionally savoury dish.  Turmeric is wonderful for reducing inflammation in the body and the chickpeas provide vitamins and minerals as well as protein for satiety.   I always cook extra for lunch the next day.

Prep time: 40 mins
Serves: 4

Ingredients

• 2 tbl sp. olive oil
• 1 brown onion
• 1 tsp ground cumin
• 1 tsp fresh or dried turmeric
• 1 tbl sp. curry powder
• 2 cups organic chicken or vegetable stock
• 1 can organic coconut milk
• 1/2 butternut pumpkin
• 1 cup cooked fresh chick peas or 1 can organic chick peas
• 1 cup of organic broccoli
• 1 cup organic brown rice
• Handful of organic cashews (optional)
• Dollop of organic yoghurt of your choice (I like coconut)
• Handful of roughly chopped organic coriander
• Slice of lime (for serving – optional)

Method

Preheat the oven to 180c.  Roughly chop the pumpkin, toss with 1/2 the olive oil and place in the over for 25-30 mins. Cook the rice according to instructions on pack.

Meanwhile, heat the remaining oil in a wok on medium heat, add the onion and saute 3-5 mins or until soft. Add the cumin, turmeric and curry powder and stir for another minute. Add the stock and stir until boiling. Reduce the heat and simmer for 10-15 mins without a lid to reduce the liquid. Once reduced, add the chopped broccoli (or any other green veg for colour and nutrient variety), cooked chickpeas, roasted pumpkin and coconut milk. Heat gently until boiling then reduce to a simmer for 8-10 minutes.  Meanwhile, toast the cashews under the grill (if desired) until lightly toasted.

Serve the curry on the brown rice with cashews, coriander, pepper to taste, lime and a dollop of yoghurt.

Up there with a warm hug from Mum!!   Enjoy…