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Pumpkin, spinach and chickpea curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy up this winter with a delicious vegetarian curry.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 500g Jarrahdale pumpkin, deseeded, peeled, cut into 3cm pieces
  • 100ml Madras chilli & cumin cooking sauce (Patak's brand)
  • 185ml (3/4 cup) light coconut milk
  • 60ml (1/4 cup) water
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 bunch English spinach, washed, dried, ends trimmed
  • 40.00 ml fresh coriander leaves
Instructions:
  • In a medium saucepan over medium-high heat, heat the oil. Saute the onion for 3-4 minutes until softened. Stir in the pumpkin, cooking sauce, coconut milk, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until the pumpkin is tender, stirring occasionally.
  • Stir in chickpeas and spinach. Cook covered for 3-4 minutes until spinach wilts. Remove from heat, dish into serving bowls, and garnish with fresh coriander. Serve promptly.

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