Sunday, 22 April 2012

Creamy Chickpea and Pumpkin Curry

I got this recipe from Vegan Dad blog. I've changed a ingredients around for taste preference but the original is here.



Creamy Chickpea and Pumpkin Curry 

Ingredients

2 tsbp oil
1 onion, diced
2 cloves of garlic, minced
2 tsp of ginger, minced
1 can of chickpeas, drained and rinsed
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
2 tsp garam masala
1 tsp cumin
2 tsp salt
2 heaping tbsp tomato paste
1 can coconut milk
1/2 butternut pumpkin, chopped into small chunks
handful English spinach
1/4 cup chopped coriander leaves (cilantro)


Method

In a separate saucepan, bring some water to boil and add pumpkin.
Cook for 10 - 15 mins until cooked but not soft.
Heat oil in a saucepan over medium heat.
Saute onion and ginger for 10 mins, until onion is a deep golden brown.
Add garlic and saute for 1 minute.
Add chickpeas and spices and fry for 2 mins.
Add spinach, tomato paste and coconut milk and bring to simmering.
Adjust spices to your liking.
Once pumpkin is cooked drain and stir gently through curry.
Garnish with cilantro and serve over rice.

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