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
Servings: 2
Calories: 313kcal
- 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
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.