Oat milk, chickpea and pumpkin curry with jewelled bulgur wheat rice

IF you’ve carved pumpkins, don’t throw out the flesh until you’ve tried this.

Sharron McCormick, healthy eating columnist, said: “With a texture and taste very similar to butternut squash, this versatile vegetable packs a punch of vitamins and minerals and adding delicious spices in this creamy oat milk curry makes it also suitable for vegetarians, vegans and those who are dairy free.

“Pairing this curry with bulgur wheat gives a healthy alternative to rice.

“With the added benefits of protein from the ground almonds and vitamins, as well as a little sweetness, from the cranberries it’s definitely a match made in heaven.

“Pumpkin is also delicious in soup, add some red lentils and vegetable stock and you’ve a hearty healthy and warming lunch right there. “

Ingredients

Oat milk chickpea and pumpkin curry

Serves 4 to 6

Half large pumpkin

One can chickpeas

One onion finely chopped

300ml oat milk

One tablespoon fenugreek powder

Two teaspoons garlic

One tablespoon Tandoori spice

Two tablespoons ground almonds

Two tablespoons desiccated coconut

One tablespoon ground cumin

One teaspoon parsley

One tablespoon tomato puree

One tablespoon rapeseed oil

Method

1: Cut the pumpkin in half and remove the seeds. Alternatively you can just roast the flesh if you’ve used them for Halloween. Roast at 180 degrees for half an hour or until softened but not mushy.

2: Leave to cool then cut into bite size pieces.

3: Add the chopped onion to a non stick frying pan with the oil and cook for three minutes or until browned. Add the chickpeas along with the water and simmer for a couple of minutes.

4: Now add the fenugreek powder, garlic, tandoori spice, cumin and parsley. Fry for another minute or two then add the milk, ground almonds and coconut.

5: Simmer for a couple of minutes before adding the tomato puree and desiccated coconut. simmer for another few minutes.

6: Add a little water if you prefer a thinner sauce. Just a few minutes before serving add the pumpkin pieces to heat up.

Jewelled spiced bulgar wheat rice

Serves 4 to 6

250g bulgur wheat

One tablespoon Rapeseed Oil

One teaspoon turmeric

One teaspoon curry powder

One tablespoon ground almonds

One tablespoon dried cranberries

Method

1: Place the bulgur wheat into a pan and pour over boiling water to approximately 1 cm above the level. Cover and leave to soak up all the water (approximately 10 minutes).

2: Once cooked heat the oil in a non stick frying pan, add the bulgur wheat along with the turmeric, curry powder, ground almonds and cranberries and stir fry for three to five minutes.

3: For a sweeter curry you can add a tablespoon of honey or mango chutney.

Calories per serving: Approximately 290 to 360.

For more recipes and healthy eating tips, visit Sharron’s website: www.shapeyourlife.uk