Name: Pumpkin, spinach and chickpea curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 onion, halved, sliced; 1/4 cup (75 grams) mild curry paste; 1 kilogram queensland blue pumpkin, peeled, cut into 3cm; 1 cup (250 millilitres) vegetable stock; 1 400 gram can chickpeas, drained, rinsed; 200 gram baby spinach; 1/4 cup chopped coriander leaves; steamed rice, to serve

Pumpkin, spinach and chickpea curry

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 onion, halved, sliced

1/4 cup (75 grams) mild curry paste

1 kilogram queensland blue pumpkin, peeled, cut into 3cm

1 cup (250 millilitres) vegetable stock

1 400 gram can chickpeas, drained, rinsed

200 gram baby spinach

1/4 cup chopped coriander leaves

steamed rice, to serve

Method

1.Spray a large saucepan with cooking oil spray and heat on medium. Cook onion 5 minutes, stirring, until soft. Add curry paste and stir 1 minute, until fragrant. Add pumpkin and stir to coat. Add stock, chickpeas and 1 cup water. Cover and simmer 15 minutes, until pumpkin is tender.

2.Add baby spinach and simmer for another minute, until just wilted. Stir through coriander and serve with steamed rice.

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