Well, although it feels like new year wasn’t all that long ago, Autumn is already upon us. Of course, here in Noosa, the days are still long and warm and it truly is a beautiful time of the year. Autumn is a terrific season for fresh produce with plenty of new fruits and vegetables coming into season, along with many of your regular favourites still abundant.
Here is a list of what’s in season as we move into Autumn. Then scroll down for a delicious nourishing Pumpkin and Chickpea curry. The perfect meal to start your Autumn with.
Fruit
Bananas
Figs
Grapes
Honeydew melon
Kiwifruit
Lemons
Limes
Mandarins
Mangoes
Mangosteen
Nashi
Oranges: Valencia
Papaya
Passionfruit
Persimmons
Peaches
Pears
Plums
Pomegranates
Quinces
Rhubarb
Tamarillo
Vegetables
Beetroot
Broccoli
Brussels sprouts
Cabbage
Capsicums
Carrots
Cauliflower
Celery
Chinese greens
Cucumber
Eggplant
Fennel
Gai lan (Chinese broccoli)
Green beans
Lettuce
Mushrooms
Nuts: Chestnuts
Onions
Okra
Peas
Potatoes
Pumpkin
Silverbeet
Spinach
Squash
Sweetcorn
Wombok (Chinese cabbage)
Zucchini
Pumpkin and Chickpea Curry
This will become your favourite summer meal! Easy to make, full of flavour and loaded with nutrients and living enzymes, your tastebuds and body will love this bowl of goodness.
(Makes 4 serves)
Ingredients:
- 1 teaspoon coconut oil
- 1 diced onion
- 2 garlic cloves diced
- ½ teaspoon turmeric
- ½ teaspoon curry powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes
- ¼ of a large pumpkin chopped (around 2 cups)
- 3/4 cup red lentils
- 4 cups vegetable stock
- 1 tin of chopped tomatoes
- 1 teaspoon tamari
- ½ teaspoon coconut sugar
- 1 cup baby spinach
- 1 tin chickpeas
- ½ tin coconut cream
- 2 tablespoons chopped coriander
- Salt and pepper to garnish
Method:
Add the oil, onion and garlic to a warm saucepan or pot and allow to cook for 3-4 minutes. Next, add in the spices and stir well for another minute or so until fragrant.
Next add the pumpkin, lentils, stock and tinned tomatoes. Stir well then add the tamari and coconut sugar and stir again,
Cover and bring to a gentle boil and then lower the heat and simmer until the pumpkin is just tender around 15 minutes.
Next, add the baby spinach, drained chickpeas and coconut cream.
Season well with salt and pepper and mix through, leave on a gentle heat for another10 minutes for everything to warm through and for the spinach to wilt.
Serve topped with fresh herbs, optional toasted nuts and a side of rice or quinoa if you desire.
Enjoy!
