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Recipe Tags: Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Main Dish Beans Vegetables Asian Indian Easy Beginner Cook Low Fat Vegan Vegetarian Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Oamc Freezer Make Ahead Chick Peas Garbanzos Healthy 2 Low In Something Squash Taste Mood Savory Number Of Servings

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.

Steps

Heat the oil and saut the onion and garlic until soft.
Add spices and saut 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.

Ingredients

extra virgin olive oil, onion, garlic cloves, chili powder, ground coriander, ground cumin, tomato paste, canned whole tomatoes, canned chick-peas, butternut squash, salt, fresh coriander, baby spinach leaves