This is one of my favourite meals. If you have it with rice it will probably serve 3/4 but I try to limit my carb intake so I just have the curry on its own so it does 2 portions for me.
1/4 of a pumpkin
1 tin of chickpeas (drained)
½ bag of spinach
250ml tomato passata
250ml of vegetable stock
250ml coconut milk
4 tbsp curry powder
4 cloves of garlic
Handful of coriander (to serve)
1 sliced spring onion (to serve)
Dice the onion and add to a pan on medium heat with a tbsp of oil of your choice, add the curry powder and stir continuously for 1 minute (if it starts to stick add a little water).
Add chickpeas, chopped pumpkin, vegetable stock, passata and garlic and continue to simmer for 3-5 minutes.
Add coconut milk to the pan and reduce the heat so the curry is simmering for 5-10 minutes, until the liquid begins to reduce and turn thicker.
When the curry is thick add in the washed spinach and take off the heat. Stir the spinach through and you are ready to serve.
Add curry to bowl or plates (with rice if you would like) and garnish with chopped spring onion and coriander. If you want you can add a dollop of coconut cream on top. Enjoy!