Go Back
+ servings
pumpkin, chick pea curry

Pumpkin, Chickpea and Coconut Curry

Claire and Ashley Bruton
4.84 from 6 votes
Recipe Serves 5 people
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Dairy Free, Gluten Free, The Plate Model, Vegan, Vegetarian, Wholefoods

Ingredients
  

  • 1 tbsp oil, olive extra virgin
  • 1 onion, brown diced
  • 2 cloves garlic minced
  • 2 tsp ginger, minced
  • 1 chilli, red diced
  • 1 tsp mustard seeds
  • 1 bunch coriander, fresh leaves picked and stalks chopped
  • 1 tsp turmeric
  • 800 g tomato, diced, canned
  • 270 ml coconut milk, canned light
  • 800 g chick peas, canned drained and rinsed
  • 500 g pumpkin, butternut peeled and chopped into 2cm chunks
  • 2 cups spinach, baby
  • 1 cup rice, brown raw

Instructions
 

  • Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic, ginger, chilli and cook for 30 seconds.
  • Then add the mustard seeds, coriander stalks and cook for another 30 seconds.
  • Add the turmeric, tomatoes and coconut milk, bring to a gentle boil. Add the chickpeas and pumpkin. Bring to a simmer and cover for 40 minutes until pumpkin is tender. Add water if it looks dry.
  • In the meanwhile cook rice as per packet instruction.
  • Remove lid from curry and cook for a further 10 minutes to thicken the sauce.
  • Turn off the heat and stir through the spinach leaves.
  • Serve warm with rice and coriander leaves and condiments such as greek yoghurt and chutney. Season curry with salt and pepper to taste.
Tried this recipe?Let us know how it was!