Pumpkin, spinach and chickpea curry

Name: Pumpkin, spinach and chickpea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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 (Patak's 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

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $2.47 /serving

Author : Jane Charlton

family friendly quick chickpeas

Ingredients

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2 tsp vegetable oil1 brown onion, halved, thinly sliced500 grams Jarrahdale pumpkin, deseeded, peeled, cut into 3cm pieces100 milliliters Madras chilli & cumin cooking sauce (Patak's brand)185 milliliters (3/4 cup) light coconut milk60 milliliters (1/4 cup) water1 x 400 grams can chickpeas, rinsed, drained1 bunch English spinach, washed, dried, ends trimmed2 tbsp fresh coriander leaves

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Instructions

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Step 1

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.

Step 2

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.