Directions:
- Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
- Take out of pan. Repeat with remaining chicken.
- Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
- Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
- Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.23 Kcal (3011 kJ) | ||
| Calories from fat | 210.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 36% | |
|---|---|---|---|
| Cholesterol | 21.04mg | 7% | |
| Sodium | 1148.83mg | 48% | |
| Potassium | 1578.18mg | 34% | |
| Total Carbs | 93.52g | 31% | |
| Sugars | 16.77g | 67% | |
| Dietary Fiber | 14.11g | 56% | |
| Protein | 35.3g | 71% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 210.6mg | 1170% | |
| Calcium | 376.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 73.02 Kcal (306 kJ) | ||
| Calories from fat | 21.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 36% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 7% | |
| Sodium | 116.63mg | 48% | |
| Potassium | 160.22mg | 34% | |
| Total Carbs | 9.49g | 31% | |
| Sugars | 1.7g | 67% | |
| Dietary Fiber | 1.43g | 56% | |
| Protein | 3.58g | 71% | |
| Vitamin C | 4.6mg | 76% | |
| Iron | 21.4mg | 1170% | |
| Calcium | 38.2mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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