Pumpkin & Chickpea Curry

Ingredients

• 1 kg pumpkin, peeled and cut into 3cm pieces
• 2 large onions
• 3 cloves of garlic, crushed
• 1 tablespoon of ginger
• 1 tablespoon of cumin
• 1 tablespoon of tumeric
• 1 teaspoon of ground corriander
• 1 teaspoon of garam masala
• 1 can of chickpeas
• 1-2 cups of vegetable stock
• 500ml of coconut cream
• 2 cups of spinach
• 1 1/2 tablespoons of lemon juice
• 1/2 teaspoon of salt and pepper each

Steps

Preheat oven to 200 degrees C. Spread pumpkin on roasting dish. Drizzle with oil. Season with salt and pepper and bake for 30 minutes.

Fry the chickpeas with a little oil until gold and set aside.

While pumpkin is cooking heat 1/4 cup of oil in large saucepan over medium heat. Add the onion and cook, stirring every now and then and cook for 15 minutes.

Add the garlic and ginger and cook, stirring occasionally for another couple of minutes. Add the dry spices and cook for another minute, stirring so they don’t burn.

Add the stock and coconut cream and simmer uncovered for another 15 minutes or so until reduced slightly.

Add the roasted pumpkin, spinach, lemon juice, salt and pepper and cook for another 5 minutes until spinach has wilted. Add in chickpeas and serve with rice.

Source

Adapted from Supergood by Chelsea Winter