Chickpea Curry with Pumpkin & Baby Spinach

You will love making this easy curry with its slightly sweet and spicy flavour.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 415g canned peeled tomatoes, pureed
  • 1 ½ cups cooked or canned chickpeas, drained
  • 320g pumpkin, peeled and chopped into small pieces
  • Salt (optional)
  • 2 tablespoons fresh coriander, chopped
  • 100g baby spinach leaves

Method

  1. Heat the oil and sauté the onion and garlic until soft.
  2. Mix in the chilli powder, coriander, cumin, tomato paste, pureed tomatoes and 1 cup of water. Stir well.
  3. Add the chickpeas and pumpkin pieces and bring to the boil. Adjust the flavour with a little salt if desired.
  4. Reduce the heat and simmer for around 15 minutes, or until the pumpkin is just tender.
  5. Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
  6. Serve the curry on top of steamed basmati rice and garnish with extra coriander leaves, and a pappadum.

Serves 4

Tip
  • If you find this curry a little hot, try some yoghurt on the side.

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