Pumpkin, Chickpea and Baby Spinach Curry
Many a times, especially during Halloween season, we are left with lots of Pumpkin trimmings. Not only is pumpkin a good base for soups, stews and sauces, it is also a good source of starch and proteins. Tracing native roots in West Bengal in India, pumpkin is a delicacy served in many feasts.The sweetness of the pumpkin flesh also provides great contrast to meaty dishes in the Middle Eastern cuisines.
Credited to: A member
Kcal: 384.0
Difficulty: Pretty easy
Serves 4
25 mins cooking time
Ingredients
- Pumpkin trimmings, peeled and diced with seeds scooped out
- 200g (7oz) baby spinach, washed and excess water squeezed out
- 1 tin chickpeas
- 1 tin tomatoes
- 1 tin coconut milk
- 2 cloves garlic, finely chopped
- 1 red onion, finely chopped
- 1 green chilli, finely chopped
- Small bunch of coriander
- Thumb size amount of ginger, peeled and finely chopped
- Half a lemon
Spices:
- 1 tbsp (15g) cumin seed
- 1 tbsp (15g) coriander seed
- ½ tbsp (7½g) turmeric
- 8 black peppercorns
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Grind the spices in a pestle and mortar
- Fry the red onion until translucent over a medium heat in some vegetable oil
- Add the garlic, ginger and chilli for a minute or so
- Add the spices for a minute or so
- Add the pumpkin and coat in the ingredients in the pan. Cook for a couple of minutes
- Add the tomatoes and coconut milk, and cook for 10-15 minutes until the pumpkin is cooked and you can push a fork through it
- Drain the chickpeas and add to the sauce. Also add the baby spinach
- When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice
- Serve with a generous amount of yoghurt and boiled rice.
Nutritional information per serving
Kcal
384
Fat
21g
Carbs
37g
Protein
14g
Fibre
15g
