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."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat the oil and sauté the onion and garlic until soft.
  • Add spices and sauté 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.

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Reviews

  1. I make a lot of bean-and-veg stews and am always looking for new twists. This one is simple with a good mix of spices. My family, including teenagers, liked it. Thanks, Gingernut!
     
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RECIPE SUBMITTED BY

I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador. I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!
 
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