Indian Chickpea and Pumpkin Curry

A Great Vegetarian Curry to have in the Repertoire.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Dairy Free, Gluten Free, Main Course, Vegetarian
Servings: 4 Servings
Calories: 319kcal

Ingredients 

  • 1 tbsp Coconut Oil
  • 1 Large Onion (Chopped)
  • 2 tbsp Ginger (Grated)
  • 2 Cloves Garlic (Minced)
  • 340 grams Chickpeas (Canned)
  • 450 grams Pumpkin (Peeled and Chopped)
  • 240 ml Tomato Passata
  • 300 ml Coconut Milk (Canned)
  • 200 grams Fresh Spinach
  • 300 grams Cherry Tomatoes

Spices:

  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Cinnamon
  • 1 tsp Cardamom

Instructions

  • In a large saucepan, heat the oil over medium-high heat.
  • Add the onion, ginger and garlic, and cook for 1-2 minutes, until soft. Next, add in the spices and continue cooking for another 2-3 minutes, add a splash of the coconut milk to prevent from burning.
  • Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.
  • Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 minutes, stirring occasionally.
  • Lift the lid and cook for another 5-10 minutes until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
  • Serve with a portion of brown or white rice (not included in macro info).

Notes

Nutrition

Calories: 319kcal | Carbohydrates: 31g | Protein: 10g | Fat: 17g | Saturated Fat: 18g | Sodium: 46mg | Potassium: 1311mg | Fiber: 10g | Sugar: 13g | Vitamin A: 10288IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 9mg
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