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.
My Private Note
Units: US | Metric
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons tomato paste
- 415 g canned whole tomatoes, pureed
- 1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas)
- 320 g butternut squash, peeled and chopped into small pieces
- salt (optional)
- 2 tablespoons fresh coriander, chopped
- 100 g baby spinach leaves
- 1Heat the oil and sauté the onion and garlic until soft.
- 2Add spices and sauté one minute, to release flavours.
- 3Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
- 4Add the chickpeas and pumpkin and bring to the boil.
- 5Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
- 6Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
- 7Serve with basmati rice, pappadums, and yoghurt or raita.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for Chickpea Curry With Pumpkin (Squash) & Baby Spinach
Serving Size: 1 (342 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 224.1
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 498.1 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 8.3 g
- Sugars 6.7 g
- Protein 7.8 g