Pumpkin, spinach and chickpea curry
Savor the delightful flavors of autumn with our Pumpkin, Spinach, and Chickpea Curry. This hearty and healthy dish combines tender pumpkin, fresh spinach, and protein-packed chickpeas, all simmered in a luscious coconut milk sauce with a hint of heat from red hot chili peppers. Perfect for a comforting weeknight dinner!
- 18 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 6g | 15% |
| Sugar 10g | 10% |
| Fat | |
| Fat 18g | 20% |
| Saturated 13g | 42% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 600ug | 66% |
| Choline 40mg | 7% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 1.76mg | 11% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 50mg | 58% |
| Vitamin E 2.11mg | 14% |
| Vitamin K 120ug | 99% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.48mg | 54% |
| Iron, Fe 3.44mg | 31% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 900mg | 27% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 1.51mg | 14% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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