Chickpea Spinach Pumpkin Curry

This delicious chickpea spinach pumpkin curry is a great way to feed your family. It is easy to make, super yum and 100% plant-based. Win-win-win!
Prep Time5 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Servings: 2
Calories: 313kcal

Ingredients

  • 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
  • 2 cups butternut/pumpkin chopped
  • 1 cup carrot chopped
  • 1/2 cup onion chopped
  • 2 clove garlic minced
  • 2 cups spinach
  • 1 cup tomato chopped
  • 1.5 cup water
  • 1.5 tsp ground coriander seeds
  • 1.5 tsp ground cumin seeds
  • 1 star anise
  • 1- inch cinnamon stick
  • 1/2 lime/lemon juice only (use less if using lemons)
  • 1/3 cup fresh parsley chopped

Instructions

  • In a large pot, heat cooking oil over medium heat. Cook onion for 2-3 minutes, while stirring. Add garlic, ginger and dried herbs. Cook for 2-3 minutes more. Stir regularly.
  • Add carrots, tomatoes, pumpkin, and water. Stir well cover and cook for 25 minutes. Add more water if needed. Season with salt and pepper to taste.
  • Add spinach and cooked chickpeas, cook, uncovered, until heated through or until spinach is wilted.
  • Finish with a squeeze of lime and chopped parsley.

Nutrition

Calories: 313kcal | Carbohydrates: 67g | Protein: 17g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 640mg | Potassium: 769mg | Fiber: 26g | Sugar: 16g

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