You are here

Pumpkin Curry With Chickpeas And Spinach

foodlover's picture
Ingredients
  Sunflower oil 1 Tablespoon
  Mustard seed 1 Tablespoon
  Thai yellow curry paste 3 Tablespoon
  Onions 2 , finely chopped
  Lemongrass stalks 3 Large, bashed with the back of a knife
  Cardamom 6
  Pumpkin piece/Small squash 4 Ounce
  Vegetable stock 9 Fluid Ounce (250 Milliliter)
  Reduced fat coconut milk 400 Milliliter (1 Can)
  Canned chickpeas 400 Gram, drained, rinsed
  Limes 2
  Mint leaves 4
  Naan bread 2
Directions

GETTING READY
1. Cut the pumpkin or squash into dices.

MAKING
2. In a large skillet or casserole, heat oil over a medium flame.
3. When the oil is hot, add the mustard seeds and allow them to splutter.
4. Then add the curry paste, onions, lemon grass and cardamom pods. Sauté for 2 to 3 minutes until the onions are soft.
5. Add the pumpkin or squash and sauté in the spice mixture until well coated.
6. Pour in the stock and coconut milk and stir to blend with the pumpkin and spices.
7. Add the chickpeas and stir then bring to a boil.
8. Reduce the heat and simmer for 10 minutes until the pumpkin is tender.

FINALIZING
9. Reheat the curry before serving.
10. Squeeze and stir in juice of 1 lime.

SERVING
11. Ladle the curry into a casserole.
12. Garnish the curry with mint leaves.
13. Serve the curry with naan or with steamed rice.
14. Accompany with slices of lime at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.310525
Average: 4.3 (19 votes)