Pea and Pumpkin (or Sweet Potato) Curry

recipe

Pea and Pumpkin (or Sweet Potato) Curry

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Everyone loves a curry, but they can often be very high in fat. Not this dish, though: it's been specially created by the Luscious Low-fat Café to be light, healthy and irresistibly delicious

Ingredients

3 tsp cumin seeds
2 tsp coriander seeds
3 cloves garlic
1 tsp chilli, chopped
oil and water spray
500ml low-fat vegetable stock
1kg chunky pumpkin (or sweet potatoes)
400g peas
250ml whipped low-fat evaporated milk
250ml low-fat coconut milk or skimmed milk
1 tsp coconut essence

Serves: 4 Cook Time: 35 Total Time: 35min

Directions

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Crush the cumin and coriander seeds with the garlic and chilli.
Heat a non-stick pan and brown the onions in a little oil and water spray and add the ground spices. Sautee for 1-2 minutes.
Add the vegetable stock and pumpkin or sweet potato. Bring to the boil then reduce the heat and simmer until the vegetables are just starting to turn soft.
Add the peas, whipped evaporated milk, milk and coconut essence and simmer for a further 10 minutes.
Serve with rice or couscous. You can add sultanas for some additional flavour.
Luscious variations: Add chickpeas for extra Moroccan influence and fibre. Insteads of pumpkin, add carrot for an unusual curry.