Pumpkin, Spinach And Chickpea Curry

Warm up this winter with a hearty vegetarian curry.

The ingredient of Pumpkin Spinach And Chickpea Curry

• 2 tsp vegetable oil
• 1 brown onion halved thinly sliced
• 500g jarrahdale pumpkin deseeded peeled cut into 3cm pieces
• 100ml madras chilli cumin cooking sauce pataks brand
• 185ml 3 4 cup light coconut milk
• 60ml 1 4 cup water
• 1 x 400g can chickpeas rinsed drained
• 1 bunch english spinach washed dried ends trimmed
• 2 tbsp fresh coriander leaves

The Instruction of pumpkin spinach and chickpea curry

• heat the oil in a medium saucepan over medium high heat add the onion and cook stirring for 3 4 minutes or until onion softens add the pumpkin cooking sauce coconut milk and water and bring to the boil reduce heat to low and cook covered stirring occasionally for 12 15 minutes or until pumpkin is tender
• add chickpeas and spinach cook covered for 3 4 minutes or until spinach wilts remove from heat spoon among serving bowls and sprinkle with coriander serve immediately

Nutritions of Pumpkin Spinach And Chickpea Curry

fatContent: 277 24 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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