In the Kitchen with Georgia: Creamy Chickpea and Pumpkin Curry

Hockeyroo and kitchen whiz, Georgia Wilson has shared another of her delicious, nutritious and easy recipes with us and it’s the perfect meal to refuel after training!

If you don’t already have the ingredients for this Creamy Chickpea and Pumpkin Curry recipe you’re going to want to run to the shops straight away so that you can make it ASAP.

What you’ll need;

2tbsp Olive Oil

1 medium Brown Onion (about 150g), sliced thinly

1 medium Butternut Pumpkin, diced into chunks

1 tin Chickpeas, drained and rinsed

1 tin Italian Tomatoes

500ml Chicken Stock

1 cup Coconut Milk

3tsp Paprika

2tsp Garlic

Method;

1. Heat oil in a large saucepan and then cook the onion over low heat until it is lightly caramelised.

2. Add the garlic and paprika, stirring for 1 minute or until mixture is fragrant.

3. Add the pumpkin, tomatoes and stock and bring to the boil.

4. Reduce heat to a simmer then cover and cook for a further 20 minutes or until the pumpkin is tender.

5. Add the chickpeas and coconut milk and simmer for a further 10 minutes.

6. Season well with salt and pepper and serve with steamed basmati rice or naan bread.

Georgia said “chickpeas are a great source of plant based protein, providing 19g of protein per 100g serving. Accompanied with butternut pumpkin which provides a source of Vitamin A, this curry makes a great lunch or dinner option to refuel after training. The coconut milk adds a smooth creaminess and the dish is freezer friendly which is awesome if you need to prepare meals in advance. Cook up a batch and serve with a dollop of Greek style yoghurt and naan bread.”

You can check out some more of Georgia’s creations on her Instagram page @georgiawilson1996