one-pot pumpkin thai curry

This amazing dish is seriously tasty – packed full of nutrients and flavour. The plant-based protein comes from the combination of chickpeas, cashews and quinoa. If you’re not vegan, you could add organic chicken, grass-fed beef or shrimp – but it honestly doesn’t need it! One of the star ingredients is turmeric – well known for its anti-inflammatory, anti-cancer and liver-supporting properties. Did you know that curcumin (the compound in turmeric with all these properties) is much more bioavailable in the presence of good fats, black pepper and when it’s cooked? This recipe ticks all those boxes!

PREP: 15 mins

COOK: 30 mins

TOTAL: 45 mins

SERVES: 4

INGREDIENTS

2 tbsps coconut oil

1 medium onion, finely chopped

2 tbsps minced fresh ginger

2 tbsps minced fresh garlic

1 small serrano red pepper or chilli (stem/seeds removed, thinly sliced)

1 red pepper, seeds removed, thinly sliced

3 tbsps yellow or red curry paste

4 cups peeled and cubed pumpkin

1.5 cans coconut milk

1 cup vegetable stock

2 tbsps maple syrup

1 tsp ground turmeric

1 big pinch sea salt and black pepper

1 tbsp tamari soy sauce, Braggs amino acids or coconut aminos

2 tbsps lime juice (plus extra for serving)

1 cup chickpeas, drained and rinsed really well

1 cup frozen peas (rinse off any ice and drain)

2/3 cup roasted cashews

Fresh cilantro (or basil if you are a cilantro hater)

Quinoa – cooked, for serving (optional)