Pumpkin, spinach and chickpea curry

Cooking Vegetarian Pumpkin, spinach and chickpea curry

Warm up this winter with a hearty vegetarian curry.

Lables: Low carb Low kilojoule Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until onion softens. Add the pumpkin, cooking sauce, coconut milk and water, and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 12-15 minutes or until pumpkin is tender.
  2. Add chickpeas and spinach. Cook, covered, for 3-4 minutes or until spinach wilts. Remove from heat. Spoon among serving bowls and sprinkle with coriander. Serve immediately.

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2 tsp vegetable oil
1 brown onion, halved, thinly sliced
500g Jarrahdale pumpkin, deseeded, peeled, cut into 3cm pieces
100ml Madras chilli & cumin cooking sauce
185ml light coconut milk
60ml water
1 x 400g can chickpeas, rinsed, drained
1 bunch English spinach, washed, dried, ends trimmed
2 tbsp fresh coriander leaves

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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