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)

150g spinach

½ cup fresh coriander (optional)

1 tbsp flaked almonds (per serving)

Instructions

Heat the oil in a pot, add the onion and cook until soft.

Add garlic, chilli, & spices and stir through until the onion is coated.

Add pumpkin, chickpeas & stock, and bring to a simmer. Cover and leave to simmer for about 20-25 mins (until the pumpkin is soft). When cooked, add spinach & coriander and mix through, cover with a lid and allow to sit for a couple of minutes to allow spinach to wilt.

Serve with steamed basmati rice, egg noodles, quinoa or couscous – this really does go with all of them!

Sprinkle toasted flaked almonds over the top to garnish and give an extra flavour.

.