CHICKPEA CURRY WITH PUMPKIN (SQUASH) & BABY SPINACH
This is a simple, tasty stew. The original directions calls for a short cooking time, but I think I cut the pumpkin a bit chunkier and cooked it much longer when I made it. Just make sure you don't cook it so long that the pumpkin disappears! This also freezes well.
Provided by Gingernut
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 224.1, Fat 5.2, SaturatedFat 0.7, Sodium 498.1, Carbohydrate 40.5, Fiber 8.4, Sugar 6.8, Protein 7.8
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