Looking for a low-prep, quick to cook, healthy, vegetarian meal for your family? This pumpkin, spinach and chickpea curry is something you should try. (Even Emmy, who refuses to eat “pigpeas”, gobbled it up.)
1 onion, halved and thinly sliced
1 kg cubed pumpkin
¼ jar mild curry paste (I like Patak’s curry paste)
120 ml water
2 x 165ml tins of lite coconut milk
2 x 400g tins of chickpeas, rinsed and drained
1 bunch of spinach, washed and shredded
salt and pepper
2 tbsp fresh coriander leaves for serving
1. Heat the oil in a saucepan over medium-high heat. Add the onion and cook for about 5 minutes, stirring continuously, until the onion softens.
2. Add the pumpkin, curry paste, coconut milk and water, and bring to the boil. Reduce heat and cook, covered, for about 15 minutes (or until the pumpkin is tender).
3. Add the chickpeas and spinach, and season with salt and pepper. Cook for about 5 minutes until the spinach has wilted.
4. Top with coriander leaves. Serve with rice or roti.
This recipe makes enough to serve 6-8 adults. If you like your curry with more bite, then add a chopped chilli or two.
The pumpkin can be swapped for butternut if you prefer.
Are you a fan of curry?