Easy Pumpkin and Chickpea Curry

Savoury | October 4, 2016 | By

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Easy Pumpkin and Chickpea Curry
Serves 4
Curry is a vegan's best friend. It often involves lots of vegetables, legumes, healthy fats and delicious spices, and can easily be tailored to suit your taste. This recipe makes a quick, basic and healthy curry, that is full of all the delicious ingredients any healthy vegan should be eating. Feel free to add some extra spices like chili or add some crispy tofu for a twist!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 tbs coconut oil
  2. 1 red onion
  3. 2 cloves garlic
  4. 1/4 tsp turmeric
  5. 1 tsp mustard seeds
  6. 1/4 tsp ground coriander
  7. 1/4 tsp ground ginger
  8. 2 tsp curry powder
  9. 2 cups diced pumpkin
  10. 400ml tin coconut milk
  11. 400g tin chickpeas, drained
  12. 2 cups baby spinach
Notes
  1. In a large fry pan, heat coconut oil until melted and hot
  2. Add onion and garlic, and cook for 2-5 minutes, or until onion is translucent and just starting to brown
  3. Add turmeric, mustard seeds, coriander, ginger and curry powder, and cook for a further 5 minutes, stirring to cook evenly
  4. Add pumpkin and coconut milk, cover and leave to simmer for approximately 10 minutes, or until pumpkin is soft
  5. Add chickpeas and spinach, cook for a final 5 minutes, and serve with rice
Sweetlancey http://sweetlancey.com/

Comments

  1. Leave a Reply

    Lucille
    October 29, 2016

    Sorry – I needed to add a little salt after completion. It is oh so delicious. Yum, yum, yum. Don’t think it will make the refrigerator storage container for tomorrow’s dinner. Sorry rice.

    • Leave a Reply

      lancey
      October 31, 2016

      Hi Lucille! I agree, salt is always required! Glad you enjoyed 🙂

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