This Middle-Eastern influenced recipe taken from The Detox Kitchen Bible is a nourishing meal packed with vitamins essential for a strong immune system

Serves 4

285 calories per serving

Ingredients:

½ large pumpkin
1 tsp coconut oil
1 large onion, finely diced
2 garlic cloves, finely sliced
A thumb sizes piece of ginger, grated with the skin on
5 curry leaves (preferably fresh)
1 tbsp curry powder
3 cardamom pods
1 fresh chilli, seeded and finely sliced
1 tsp salt
1 tsp ground black pepper
1 pomegranate
400g tin chickpeas, drained and rinsed
200ml coconut milk
Juice of 1 lime
A handful of fresh mint leaves finely chopped, plus extra leaves to garnish

Method:

1. To prepare the pumpkin, cut the piece in half and scoop out the seeds and fibres.  Cut each half into four pieces, then peel off the skin and discard.  Cut the flesh into 1cm-thick wedges or half-moons.
2. Set a large pan on a high heat and add the oil.  Add the onion and cook for 5 minutes.  Turn the heat to low and cook for another 5 minutes.  Now stir in the garlic, ginger and curry leaves and cook for 3 more minutes.  Mix in the curry powder, cardamom, chilli, 100ml water, the salt and the pepper.  Cook for another 3 minutes.
3. Add the pumpkin to the pan with 150ml water.  Stir well.  Simmer for 20-25 minutes until tender.
4. Meanwhile, cut the pomegranate in half and place the cut sides down on some kitchen paper.  Gently tap them with a wooden spoon until all the seeds have fallen out.  You will have to remove some of the skin that has fallen out too.  Set the seeds aside.
5. Add the chickpeas and coconut milk to the curry and simmer for a further 5 minutes.  Finally add the lime juice and chopped mint and stir through.  Serve hot garnished with the pomegranate seeds and mint leaves.

Chickpea, Pomegranate & Pumpkin Curry is rich in Vitamins B1 (thiamine) C and E, iron, potassium, phytoestrogens and fibre.

This recipe was taken from The Detox Kitchen Bible by Lily Simpson & Rob Hobson available from Amazon £12.48