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Pumpkin and Chickpea Curry With Fresh Pumpkin Leaves

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

25.8g

Energy (kJ)

2520kJ

Energy (kcal)

602kcal

Carbohydrate incl. fibre (g)

100.7g

Carbohydrate excl. fibre (g)

78.7g

Sugar (g)

27.5g

Fibre (g)

22.0g

Fat (g)

15.0g

Saturated fat (g)

2.3g

Unsaturated fat (g)

10.6g

Monounsaturated fat (g)

6.9g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

496mg

Salt (g)

1.24g

Vitamin A (IU)

37449IU

Vitamin C (mg)

82.5mg

Calcium (mg)

221mg

Iron (mg)

10.32mg

Potassium (mg)

2700mg

Total

103.3g

10079kJ

2409kcal

402.6g

314.8g

110.0g

87.8g

60.0g

9.1g

42.2g

27.7g

14.6g

0.0g

0mg

1984mg

4.96g

149797IU

330.2mg

885mg

41.29mg

10799mg

  • 30 ml cooking oil
  • 1 onion, sliced
  • 4 cloves garlic, finely chopped
  • 4 cm piece ginger, peeled & finely chopped
  • 2 red chillies, deseeded & finely chopped
  • 1 packet Knorr Mild Durban Curry Dry Cook-In Sauce
  • 800 g pumpkin, chopped into +- 3 cm chunks
  • 50 g pumpkin leaves, roughly chopped
  • 1 x 400 g tin chopped tomatoes
  • 1 Knorr vegetable stock pot (dissolved in 800ml hot water)
  • 1 x 400 g tin chickpeas, drained
  • 1 lemon
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper