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Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup tandoori curry paste
- 1/2 butternut pumpkin, cut into 2cm cubes
- 400grams canned diced tomatoes
- 800grams canned chickpeas, rinsed, drained
- 400milliliter coconut milk
- 60grams baby spinach leaves
Description
Warm up from the inside out with this moreish chickpea curry. Freeze any leftovers to save time and effort another night.
Instruction tip
Tip:This recipe can easily be doubled and freezes well.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add onion and garlic, then cook for 3 minutes, stirring, or until softened. Add curry paste and pumpkin then cook for 3 minutes, stirring, or until fragrant.
Step 2 of 3
Add tomatoes, chickpeas, coconut milk and ⅓ cup water, then bring to the boil. Reduce heat to low, cover and simmer for 30 minutes, or until pumpkin is tender.
Step 3 of 3
Meanwhile, cook rice according to package instructions. Top rice with chickpea curry. Serve with spinach leaves.
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