Pumpkin, Chickpea & Spinach Curry Fiber Points 12+
2 tbsp oil (coconut or Extra Virgin Olive Oil)
2 medium brown onions (sliced)
2 cloves garlic crushed
2 birdseye chillies (sliced – deseeded if you don’t want the heat)
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seed (optional)
½ teaspoon ground turmeric
1kg pumpkin (peeled and chopped into approx 2 cm cubes)
2 cups cooked chickpeas (or 1 can drained)
1½ cups veg stock (we use bullion)
½ cup fresh coriander (optional)
1 tbsp flaked almonds (per serving)
Heat oil in a pot, add onion and cook till soft
Add garlic, chilli, & spices and stir through till onion coated
Add pumpkin, chickpeas & stock, and bring to a simmer. Cover and leave to simmer for about 20-25 mins (until pumpkin is soft). When cooked, add spinach & coriander and mix through, allow to sit for a couple of minutes to allow spinach to wilt.
Serve with steamed basmati rice, quinoa or couscous
Sprinkle flaked almonds over the top.
This makes about 4 serves, so again leftovers or portions and freeze.