Chickpea Curry With Pumpkin (Squash) & Baby Spinach

May 26, 2023May 26, 20230 0
Chickpea Curry With Pumpkin (Squash) & Baby Spinach
in Curry

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon extra virgin olive oil
1 onion , finely chopped
2 garlic cloves , crushed
1 teaspoon chili powder
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons tomato paste
415 g canned whole tomatoes , pureed
1 1/2 cups canned chick-peas , drained ( or use cooked dry chickpeas )
320 g butternut squash , peeled and chopped into small pieces
salt ( optional )
2 tablespoons fresh coriander , chopped
100 g baby spinach leaves

Nutrision Information

Servings Per Recipe
4
Calories
373
Sugar
11g
Fat
10g
Looking for a comforting and nourishing vegetarian meal? Look no further than this delicious Chickpea Curry With Pumpkin (Squash) & Baby Spinach recipe. The combination of sweet and earthy pumpkin, spicy chickpeas, and fresh green spinach creates a flavor explosion in your mouth. This curry recipe is simple, healthy, and all vegan! You won't believe how easy and satisfying this dish is until you try it yourself. Perfect for a family dinner, meal prep, or a quick weeknight meal, this recipe is a crowd-pleaser for all occasions.

Instructions

1.Heat olive oil in a large frying pan or wok over medium-high heat.
2.Add onion and garlic to the pan and cook for 2-3 minutes or until softened.
3.Add chili powder, ground coriander, and ground cumin and cook for a further 1-2 minutes or until fragrant.
4.Stir in tomato paste and canned pureed tomatoes until well combined.
5.Add chickpeas and chopped butternut squash to the pan and stir to coat in the tomato mixture. Optional: add salt to taste.
6.Reduce heat to medium-low, cover the pan, and simmer for 15-20 minutes or until the squash is cooked through.
7.Stir in freshly chopped coriander and baby spinach leaves and cook for a further 1-2 minutes or until the spinach has wilted.

PROS

This flavorful and hearty vegetarian curry is packed with plant-based protein and fiber from the chickpeas and spinach.

It is also an excellent source of vitamins A and C from the butternut squash and spinach.

Quick and easy to prepare, it makes for a satisfying weeknight meal or meal prep option.

CONS

This dish may not be suitable for those with an intolerance or allergy to legumes or nightshade vegetables.

Some may find the combination of chickpeas and pumpkin too starchy or heavy on the stomach.

It may also require additional seasoning to suit individual tastes.

HEALTH & BENEFITS

This dish is an excellent source of plant-based protein and fiber, which can help support healthy digestion and promote satiety.
The butternut squash and spinach in this curry are also loaded with antioxidants like beta-carotene and vitamin C, which can help support a healthy immune system and reduce inflammation.

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