Recipes
![Spinach, Pumpkin & Chickpea Curry by Chelsea Goodwin]()
Spinach, Pumpkin & Chickpea Curry by Chelsea Goodwin
Energy
647 cals
Protein
16 g
Carbs
54 g
Fat
45 g
Calculated automatically based on ingredients
Ingredients
- 2 Tbs vegetable oil
- 1 Onion, diced
- 3 Cloves garlic, diced
- 1 Tsp ginger, grated (optional)
- 1/2 Jar korma curry paste
- 500g Butternut pumpkin, chopped into 2cm pieces pieces
- 400ml Can coconut cream
- 400g Can of chickpeas, drained
- 250g Frozen chopped spinach
Directions
1
Heat oil in large frypan or saucepan on medium high heat.
2
Add onions and gently fry until they start to brown and soften.
3
Add garlic (and ginger if using) and cook and stir for 1 minute, being careful not to burn them.
4
Add in curry paste and stir for 2-3 minutes.
5
Add butternut pumpkin, stirring to coat in paste mixture for 1 minute then turn heat down to low and add coconut cream.
6
Put lid on pan and simmer for 15/20 minutes or until pumpkin is almost perfectly cooked. Put your rice on now if you're planning to serve with rice.
7
Add in spinach and chickpeas and stir to combine. It may look really thick but the spinach will release some liquid into the curry as it defrosts. I still added about 1/4 cup of stock (you can use water) to get it to the right consistency.
8
Simmer for another 5 minutes add salt to your own taste then serve with rice.
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