Indian Chickpea and Pumpkin Curry (HC)
Ingredients
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 tbsp ginger, grated
- 2 cloves garlic, minced
- 340g chickpeas, canned
- 450g pumpkin, peeled, chopped
- 240ml tomato passata
- 300ml coconut milk, canned
- 200g fresh spinach
- 300g cherry tomatoes
- salt and pepper to taste
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp cardamom
Instructions:
In a large saucepan, heat the oil over medium-high heat.
Add the onion, ginger and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.
Next, add in the chickpeas (with a splash of the brine from the can), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.
Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.
Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
Serve with a portion of brown or white rice (not included in macro info).