Pumpkin, Spinach and Chickpea Curry (SF)

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Pumpkin, Spinach and Chickpea Curry (SF)

 

 

1 onion, halved, sliced

1/4 cup mild cury paste

1 kg (35 oz) pumpkin, peeled, cut into 3 cm (1 1/4 " ) cubes

1 cup vegetable stock

400 g (14 oz) can chickpeas (garbanzo beans), drained, rinsed

200 g (7 oz) baby spinach

1/4 cup chopped coriander (cilantro) leaves

 

steamed rice, to serve

 

 

1. Lightly oil a large saucepan and heat over medium heat.

 

2. Cook onion for 5 minutes, stirring, until soft.

 

3. Add curry paste and stir for 1 minute, until fragrant.

 

4. Add pumpkin and stir to coat.

 

5. Add stock, chickpeas and 1 cup of water. Cover and simmer for 15

minutes, until pumpkin is tender.

 

6. Add baby spinach and simmer another minute, until just wilted.

 

7. Stir through coriander(cilantro) and serve with steamed rice.

 

 

Serves 4.