Marigold
Pumpkin, coconut and chickpea curry
Ingredients
• 1-2 tbs vegetable oil
• 2 brown onions, chopped
• 600-700g butternut pumpkin, peeled, cut into 3cm
chunks
• 3 cloves garlic, crushed
• 4cm fresh ginger, cut into matchsticks
• 1 fresh red chilli, de-seeded, chopped finely
• 1 tsp mustard seeds
• 1 bunch fresh coriander (or parsley), finely chop the
stalks
• 2 bay leaves
• 1 tsp turmeric
• 1 tbs fresh lime juice
• 2-3 cups Marigold Swiss Vegetable Bouillon (stock)
• 400g can diced tomatoes
• 400g can chickpeas, rinsed, drained
• 400c can coconut milk
Method:
1. Heat the oil in a large saucepan over medium heat.
Cook the onion, stirring for 2-3 minutes or until
softened and golden. Add the spices: garlic, ginger,
red chilli, mustard seeds, bay leaves, turmeric, then
coriander stalks, stirring until fragrant.
2. Add the turmeric, tomatoes and coconut milk, then
the bouillon. Bring to boil. Reduce heat and simmer
uncovered for 10 mins. Add chickpeas and pumpkin
and simmer on low heat 30 mins, or until pumpkin
is just tender. Check occasionally and add more
bouillon if it looks a bit dry. Add coriander leaves, and
season.
3. Just before spooning into bowls, stir in the fresh
lime juice. Top with Greek yoghurt and serve with
steamed jasmine or brown rice, and papadams, if you
like the crunch.
56 Complete Health
Marigold
Split pea and lentil soup with pomegranate
swirl
Serves 4
Ingredients:
• 2 tbs olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 carrot, chopped
• 1 celery stick, sliced
• 2 tsp ground coriander
• ½ tsp red chilli flakes
• ½ cup yellow or green split peas, rinsed and drained
• ½ cup red lentils, rinsed and drained
• 6 cups Marigold Swiss Vegetable Bouillon stock
• 1 cup frozen broad beans, thawed and peeled
• 2 tbs Marigold Pomegranate Molasses
• 2 tbs chopped flat-leaf parsley
Method:
1. 1. Heat the olive oil in a large saucepan. Cook onion,
garlic, carrot and celery over medium heat, stirring,
for 5 minutes or until softened. Add the coriander and
chilli flakes and cook for 1 minute.
2. 2. Add split peas, lentils and Marigold vegetable
stock and bring to the boil. Reduce heat and simmer
for 30 minutes or until split peas and lentils are
cooked and soft.
3. 3. Add beans and heat through. Season with sea
salt and freshly ground black pepper. Drizzle with
Marigold Pomegranate Molasses and sprinkle with
parsley.