Name: Succulent Pumpkin-Chickpea Curry with Spinach
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon coconut oil; 2 cloves garlic, finely minced; 1 red onion, finely chopped; 2 tablespoons yellow curry powder; 1 inch fresh ginger, finely chopped; 1 teaspoon smoked paprika; 5 ounces fresh spinach; 2 cups pre-chopped Hokkaido Pumpkin; 14 ounces coconut milk; Juice of 1/2 lemon; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 4 tablespoons cashew nuts, roughly chopped; 14 ounces canned chickpeas, drained and rinsed; 2 cups cooked basmati rice

Chickpea Curry

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Treat your taste buds to this beautifully vibrant Pumpkin-Chickpea Curry with a Spinach touch. This dish is a quick, simple, and nutritious meal that envelops you in warm, creamy comfort in under 30 minutes.

Tree Nuts

Vegetarian

Vegan

Seasonings

gram

sesame seeds

Oils

milliliter

coconut oil

Fresh Vegetables

garlic

red onion

curry powder

fresh ginger

smoked paprika

spinach

pumpkin

Non Dairy Milk

coconut milk

Fresh Fruit

lemon

sea salt

black pepper

Nuts Seeds & Mixes

cashews

Beans & Legumes

garbanzo beans

Grains & Rice

basmati rice

Trans fatty acids

Lycopene

Vitamins

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Water

Calories

Carbohydrates

Protein

Sodium

Minerals

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

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Creamy Chickpea Curry with Coconut and Basmati Rice

Succulent Pumpkin-Chickpea Curry with Spinach

Baking Goods

Produce

Dairy

Snacks

Pasta, Sauces, Grain

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Heat the coconut oil in a large pan or wok over medium heat.

Saute the chopped Hokkaido Pumpkin and red onion in the heated oil for about 3 minutes, stirring occasionally.

Mix in finely minced garlic, chopped fresh ginger, yellow curry powder, and smoked paprika. Continue to cook for a further 1 to 2 minutes, until aromatic.

Pour in the coconut milk, raising the heat to bring the mixture to a simmer, then reduce the heat to medium and let it cook undisturbed for 10 minutes. Stir occasionally during this time.

Add in fresh spinach and rinsed chickpeas, simmering for another 5 minutes or until the spinach has wilted.

Season the curry with sea salt and black pepper. Stir in the lemon juice.

Gently stir and check the consistency. If it's too thick, you can add a little water to loosen it up.

Serve the curry over cooked basmati rice and garnish with chopped cashew nuts and sesame seeds.

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