Pumpkin, spinach and chickpea curry

Warm up this winter with a hearty vegetarian curry.

Recipe «Pumpkin, spinach and chickpea curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.