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Home / Recipes / Chickpea curry with pumpkin and baby spinach

Chickpea curry with pumpkin and baby spinach

Chickpea curry with pumpkin and baby spinach
Dinner

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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)
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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.

 

Nutritional information (per serve)

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