• Angela Boeva

Pumpkin coconut curry with chickpeas and spinach

Updated: Apr 26

This recipe is my absolute go-to when I want a quick, warming and delicious dinner. It is very light and packed with vitamins and nutrients, and the best part - ready under 30 minutes and needs only one pan to prepare.



Ingredients:

For 6 servings

  • 600g butternut squash (or pumpkin of choice)

  • 400g canned chickpeas*

  • 400ml coconut milk (=1 can)

  • 150g spinach

  • 1 small-sized onion

  • 1tsp fresh ginger**

  • 1 clove garlic**

  • 1/2tsp garam masala

  • 1/2tsp turmeric

  • 1/4tsp cumin

  • 1/4tsp cinnamon

  • 1/4tsp chilli powder

  • salt

  • olive oil


To serve:

  • raita (recipe below)

  • jasmine rice

  • chapati bread (phulka)


*Alternatively you could cook the chickpeas on your own by boiling them according to the instructions of the packet. Using canned ones in water will save you time, but make sure that there is no added salt or any other preservatives, when reading the label.

**For ginger and garlic (and even chilli), you could buy a jar/tube of each, they should sell it in a paste form which you could store in the fridge for a longer. Saves time and your hands will be garlic-smell free!

Method:

Heat a deep pan (or wok) over medium heat. Add some olive oil, then the diced onion, once the oil is heated. Add all the spices, ginger and garlic, and sauté for a couple of minutes. Chop the pumpkin into bite-sized cubes and add to the pan. Stir once in a while and cook until the pumpkin has started to soften up, then add the chickpeas and coconut oil. Bring to a boil, then lower the heat, and simmer until the pumpkin has softened well, and all the spices have infused with the coconut milk. Turn off the heat and add the spinach to slightly cook from the warmth of the pan.


Serve with some jasmine rice and chapatis (or phulkas) on the side.


Additionally, you could make a quick raita - add four tablespoons of yogurt, 1/2 diced cucumber and a 2 strings of fresh chopped mint. You could season with some cumin seeds, a small pinch of salt, and a sprinkle of olive oil. It will complement the curry beautifully and will help balance the dish if it is too spicy.


Stay home, stay safe and stay positive! Let us spend this time cooking delicious food together! Sending you all my love.

Don't forget to tag me on Instagram @tastecombinatorics- I'd love to see all your beautiful curries!

©2020 by Аngela Boeva.