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Pumpkin, spinach and chickpea curry

A delicious vegetarian curry that's perfect for whipping up on a cold night.
  • 1 teaspoon oil
  • 2 onions, peeled and sliced thinly
  • 2 teaspoons crushed garlic
  • 1 teaspoon crushed ginger
  • 2 small green chillis, chopped finely (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1kg pumpkin, peeled and chopped into 3cm cubes
  • 1 1/2 cups vegetable stock
  • 200 grams spinach, chopped
  • 400 grams canned chickpeas, drained
  1. 1. Heat oil in a large pan over a medium heat. Add onion and cook until starting to brown.
  2. 2. Add garlic, ginger, chilli (if using) and spices to the pan. Cook for one minute, stirring constantly.
  3. 3. Add pumpkin and vegetable stock, and bring to the boil. Cover with a lid and let simmer for 15 minutes or until the pumpkin is tender.
  4. 4. Stir through the spinach and chickpeas.
Serve with steamed rice and a spoonful of low-fat natural yoghurt.