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Roasted Pumpkin and Chickpea Curry with Brown Rice
Roasted Pumpkin and Chickpea Curry with Brown Rice

Roasted Pumpkin and Chickpea Curry with Brown Rice
A hearty and warming curry featuring seasonal pumpkin and protein-rich chickpeas, served with brown rice.
Roasted Pumpkin and Chickpea Curry with Brown Rice

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     pumpkin
  • 200
    g
     chickpeas
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 2
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Roasted Pumpkin and Chickpea Curry with Brown Rice
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin. Toss with olive oil and roast for 25 minutes until tender.
  3. Cook brown rice according to package instructions.
  4. In a pan, sauté chopped onion and minced garlic in olive oil until soft.
  5. Add curry powder and cook for another minute.
  6. Stir in chickpeas and coconut milk, simmer for 10 minutes.
  7. Add roasted pumpkin and spinach to the curry, cook until spinach wilts.
  8. Serve the curry over brown rice.
Nutrition Per Serving 1150 g Per 100g
Energy 687 kcal 60 kcal
Protein 20 g 1.7 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 8 g 0.7 g
Carbohydrates 95 g 8.3 g
Fat 28 g 2.4 g
  • 500
    g
     pumpkin
  • 200
    g
     chickpeas
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 2
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin. Toss with olive oil and roast for 25 minutes until tender.

Cook brown rice according to package instructions.

In a pan, sauté chopped onion and minced garlic in olive oil until soft.

Add curry powder and cook for another minute.

Stir in chickpeas and coconut milk, simmer for 10 minutes.

Add roasted pumpkin and spinach to the curry, cook until spinach wilts.

Serve the curry over brown rice.

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