Chickpea Curry With Pumpkin (Squash) & Baby Spinach Recipe

Name: Chickpea Curry With Pumpkin (Squash) & Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon chili powder; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 2 tablespoons tomato paste; 415 g canned whole tomatoes, pureed; 1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas); 320 g butternut squash, peeled and chopped into small pieces; salt (optional); 2 tablespoons fresh coriander, chopped; 100 g baby spinach leaves

Servings: persons

1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons tomato paste
415 g canned whole tomatoes, pureed
1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas)
320 g butternut squash, peeled and chopped into small pieces
salt (optional)
2 tablespoons fresh coriander, chopped
100 g baby spinach leaves

1
Heat the oil and saute the onion and garlic until soft.
2
Add spices and saute one minute, to release flavours.
3
Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
4
Add the chickpeas and pumpkin and bring to the boil.
5
Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
6
Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
7
Serve with basmati rice, pappadums, and yoghurt or raita.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed, 1 teaspoon chili powder, and more.

Yes, Chickpea Curry With Pumpkin (Squash) & Baby Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Curry With Pumpkin (Squash) & Baby Spinach

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