Pumpkin, Chickpea and Spinach Curry

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

1 onion

250ml coconut milk

4 tbsp curry powder

4 cloves of garlic

Handful of coriander (to serve)

1 sliced spring onion (to serve)

Step 1

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).

Step 2

Add chickpeas, chopped pumpkin, vegetable stock, passata and garlic and continue to simmer for 3-5 minutes.

Step 3

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.

Step 4

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.

Step 5

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!

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