Chickpea Curry With Pumpkin (Squash) & Baby Spinach

Recipe by Gingernut
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat the oil and sauté the onion and garlic until soft.
  • Add spices and sauté one minute, to release flavours.
  • Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
  • Add the chickpeas and pumpkin and bring to the boil.
  • Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
  • Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
  • Serve with basmati rice, pappadums, and yoghurt or raita.