Pumpkin, spinach and chickpea curry
This Pumpkin, Spinach, and Chickpea Curry features sweet pumpkin and earthy chickpeas, enhanced by spicy chili and creamy coconut milk. It's a nutritious dish simmered to perfection, ideal for any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tsp olive oil1 onion
4 cups pumpkin
2 red hot chili peppers
1 cup coconut milk
1/2 cup water
1/3 can canned chickpeas
3 cups spinach
2 tsp coriander leaves
This Pumpkin, Spinach, and Chickpea Curry is a hearty and nutritious dish that's perfect for any time of year. Combining the natural sweetness of pumpkin with the earthiness of chickpeas and the vibrant flavors of red chili peppers and coconut milk, this curry is both warming and satisfying. It's also packed with vitamins, fiber, and protein, making it a wholesome meal for the whole family.
Instructions:
- Finely chop the onion.
- Peel the pumpkin and cut it into bite-sized cubes.
- Finely chop the red chili peppers, removing the seeds if you prefer less heat.
- Rinse and drain the canned chickpeas.
- Roughly chop the spinach.
- Chop the coriander leaves for garnish.
- In a large pan or pot, heat 2 teaspoons of olive oil over medium heat.
- Add the chopped onions to the pan and sauté for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Stir in the cubed pumpkin and finely chopped red chili peppers. Cook for another 5 minutes, allowing the pumpkin to begin softening and the chili to release its flavors.
- Pour in 1 cup of coconut milk and 1/2 cup of water. Stir to combine.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Cover the pan with a lid and cook for about 15-20 minutes or until the pumpkin is tender, stirring occasionally.
- Once the pumpkin is tender, stir in the rinsed and drained chickpeas. Cook for another 5 minutes to heat them through.
- Add the roughly chopped spinach to the pan. Stir and cook for another 2-3 minutes until the spinach has wilted.
- Taste the curry and adjust seasoning if necessary.
- Sprinkle the chopped coriander leaves over the curry before serving.
- Serve the pumpkin, spinach, and chickpea curry hot, accompanied by rice, naan, or your preferred side.
With its rich flavors and wholesome ingredients, this Pumpkin, Spinach, and Chickpea Curry is sure to become a favorite in your household. It's easy to make, delicious, and packed with nutrients. Serve it over steamed rice or with your favorite flatbread to enjoy a comforting and healthy meal.
Pumpkin, spinach and chickpea curry FAQ:
Leftover pumpkin, spinach, and chickpea curry can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the curry for longer storage, up to 2-3 months. Thaw in the fridge before reheating.
The pumpkin is done when it is tender and can be easily pierced with a fork. This typically takes about 15-20 minutes of simmering after adding the coconut milk and water.
Yes, you can substitute coconut milk with other non-dairy milk like almond or soy milk, but this will change the flavor and creaminess. For a richer taste, you could also use heavy cream or dairy milk if not following a dairy-free diet.
If you don't have canned chickpeas, you can use dried chickpeas. Soak them overnight and then cook until tender before adding them to the curry. You'll need about 1 cup of dried chickpeas, which yields about 1.5 cups cooked.
A large, deep skillet or a Dutch oven works best for cooking this curry. The depth helps accommodate all the ingredients and allows for even cooking.
Cooking Tips:
- For a spicier curry, add more red hot chili peppers or a dash of cayenne pepper.
- You can substitute fresh spinach with frozen spinach; just make sure to thaw and drain it before adding it to the curry.
- To save time, use canned pumpkin instead of fresh. Ensure it's pure pumpkin with no added spices or sugar.
- For added protein and texture, consider adding a handful of cashew nuts or tofu cubes.
- Garnish with extra fresh coriander leaves for a burst of freshness just before serving.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 7g
Carbohydrates 27g
Fiber 6g
Sugar 10g
Fat 18g
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