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Power pumpkin curry

With the cooler winter weather coming into season it is time to break out the most favorite recipes. This recipe is super tasty as well as being as easy as 1, 2, 3! 

 

 

There is always a power in having food that tastes great as well as has health promoting qualities. This particular recipe is great for supporting many different areas of your body when it comes to the cooler weather. 

 

Bone broth has been used by many traditional cultures as a way of strengthening the immune system as well as improving digestive health. Herbs and spices all have differing effects on our health with some of the benefits including reducing inflammation and encouraging circulation.

 

HOT TIP:

This recipe can be made in larger quantities when you have more time and kept in the freezer over winter as there is always the odd time when you feel a little unwell and don't feel like cooking. 


Ingredients:

  • 1 tsp ground cumin seeds

  • 1 tsp garam masala

  • 2 tsp turmeric

  • 2 tsp ground ginger

  • 1 tsp ground coriander

  • Chilli powder to taste (optional)

  • 2 tablespoons of ghee

  • 1 cup diced Pumpkin

  • 1 cup diced Carrots

  • 1 cup diced Sweet potato

  • 1-2 diced Onions (depending on size)

  • 2 tablespoons of tomato paste

  • Bone broth to almost cover the vegetables – approximately 2 cups

  • 1 can chickpeas OR 1 ½ cups cooked chickpeas

  • 1 can coconut cream

(Organic ingredients are always preferred)
 
What to do:
 
1. Heat the ghee and add the cumin, garam masala, turmeric, ginger, coriander, and chilli.


2. Stir until fragrant, and then add the vegetables, stirring to coat
with the spices.


3. Add the bone broth and bring to the boil, then reduce the heat to a simmer. Add the chickpeas and tomato paste, stir and allow to simmer, covered, for approximately 10-15 minutes or until the veggies are almost cooked. Then, remove the lid and stir in enough coconut cream to make it as creamy as you like and allow to simmer for another 5 minutes.

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