PUMPKIN + CHICKPEA CURRY

INGREDIENTS:

1/2 butternut pumpkin

1 red onion, diced

1 can chickpeas

2 handfuls spinach

2 cloves garlic

1 can coconut milk

1 can diced tinned tomatoes

1 tsp turmeric

1 tsp ground cumin seeds

1 tsp ground coriander seeds

1 tsp garam masala

Brown rice (to serve)

Coconut yogurt (to serve)

METHOD:

Dice onion and chop pumpkin into bitesized pieces.

In a fry pan/wok, fry off the onion, add in the spices and cook for a few minutes until fragrant.

Add in the pumpkin. I usually don’t cook with oil so instead, I add small amounts of water to awaken the pan and to stop the pumpkin from sticking. Cook until the pumpkin is soft.

Add the chickpeas, coconut milk and tinned tomatoes and bring to the boil. Let simmer for approx. 15-20 minutes. Add the spinach at the end to wilt.

Serve over brown rice and top with a drizzle of coconut yoghurt and some fresh parsley!

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RECIPE BY: Kayla