Chickpea Curry with Pumpkin (Squash) and Baby Spinach

Name: Chickpea Curry with Pumpkin (Squash) and Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp extra virgin olive oil; 1 onion; 2 garlic cloves; 1 tsp chili powder; 1 tsp ground coriander; 2 tsp ground cumin; 2 tbsp tomato paste; 415 g canned whole tomatoes; 1.5 cup canned chick-peas; 320 g butternut squash; salt; 2 tbsp fresh coriander; 100 g baby spinach leaves

A South Asian curry of chick-peas, butternut squash and spinach, seasoned with chilli and cumin and simmered on the stove. It comes to the table with basmati rice, pappadums, and yoghurt or raita.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

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