A Decrease font size. A Reset font size. A Increase font size.

SUBSCRIBE
Food Swaps

FOOD SWAPS

Shopping List

SAVED RECIPES

GI Index

GI INDEX

Diabetes Risk Calculator

DIABETES RISK

 

Home / Recipes / Chickpea curry with pumpkin and baby spinach

Chickpea curry with pumpkin and baby spinach

Chickpea curry with pumpkin and baby spinach
Dinner

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:
30 minutes

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1 Medium onion, finely chopped
  • 2 Cloves garlic, crushed
  • 1 tsp Chilli powder
  • 1 tsp Ground coriander
  • 2 tsp Ground cumin
  • 500 g Plain tomato pasta sauce
  • 1 1/2 cups Cooked chickpeas (garbanzos)
  • 320 g Peeled pumpkin (butternut squash), chopped into small pieces
  • Pinch salt, optional
  • 120 g Baby spinach leaves
  • 2 tsp Freshly chopped coriander (cilantro)
+SAVE RECIPE / SHOPPING LIST
PRINT, DOWNLOAD, SHARE

Method

  • Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
  • Mix in chilli powder, coriander, cumin, tomato pasta sauce and ½ cup of water. Stir well.
  • Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired.
  • Reduce heat and simmer for around 15 minutes or until pumpkin is tender.
  • Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.

Tip:

  • One 400 g (14 oz) can of chickpeas supplies around 1½ cups when drained. If using this, rinse chickpeas well.
    If you find this curry a little hot, try some plain dairy or soy yoghurt on the side.

Notes

Energy per serve: 1203kJ
Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing).  Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards.  It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.

 

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 287kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 639mg | Sugar: 15g | Calcium: 118mg | Iron: 4.1mg
Swap It
Swap It

A low GI diet focuses on the quality of carbohydrates you eat. Good carbohydrates (or low GI carbohydrates) are more slowly digested helping keep your blood sugars stable, whereas bad carbohydrates cause your blood glucose levels to peak and crash. Want to know which carbohydrates are best for you? Try our swap it tool!

Try our Low GI Swap it tool
Translate »