blog recipe

Pumpkin, Spinach & Chickpea curry

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)

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.

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