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Pumpkin Chickpea Curry with Spinach and Tomatoes

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Pumpkin chickpea curry is cheap, healthy and delicious. 

I’ve been eating a lot more vegetarian meals lately and my digestive system has been thanking me for it. While I’m not a vegetarian, the health benefits I’ve been getting by eating meatless meals have been such that I’ve been unenthusiastic about meat dishes.

Eating more vegetarian meals has also given me the chance to be a little more creative in the kitchen. Cooking without meat and making meals that will be accepted by all members of the family is a little more challenging than just bunging a chop under the grill.

The flavours, however, are more diverse and exciting and for that reason, it’s worth the extra effort.

I served this dish with rice, but if want a less carby meal, try quinoa instead. If you like a bit of heat, add some chilli with the spices – as I serve this to the kids, I keep the chilli out.

Yield: 6

Pumpkin and Chickpea Curry

pumpkin and chickpea curry

This delicious pumpkin and chickpea curry is an easy and inexpensive dinner to make. The spices are mild, adding flavour without heat, so it's a perfect curry for kids. Turn this into a vegan curry by leaving out the yoghurt or substituting it with vegan yoghurt.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 Tbsp. olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1/4 tsp. cardamom
  • 2 cups of pumpkin, diced
  • 1 cups of vegetable stock (extra if needed)
  • 1 Tbsp. tomato paste
  • 1x 400g tin of chickpeas drained and rinsed
  • 1x 400g tin tomatoes, chopped
  • 1/3 cup red lentils, rinsed
  • a few handfuls of fresh baby spinach
  • 3 cups brown rice, cooked
  • 2 Tbsp. plain yoghurt and fresh coriander to serve

Instructions

  1. In a frying pan, sauté the onion in a little oil over medium heat until soft.
  2. Add the garlic and spices and fry for a few more seconds until fragrant.
  3. Add the stock, tomato paste, chickpeas, pumpkin, lentils and tomatoes. Bring to the boil and then simmer covered for 15 minutes until lentils and pumpkin are soft.
  4. Check halfway through cooking and add more stock as needed so that the lentils cook and it doesn’t dry out and catch.
  5. Simmer for the last 5 minutes if needed for the sauce to reduce and thicken.
  6. Serve with rice and top with yoghurt and chopped coriander.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 437mgCarbohydrates: 54gFiber: 10gSugar: 9gProtein: 12g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

pumpkin and chickpea curry

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10 Comments

  1. I have made this for lunch today. Right now it’s simmering away in the pot. I used 2 cardamon pods instead of powder and added a little bit of chilli. Think I’ll just eat it with some fresh coriander and yoghurt. How opportune that I looked in my reader this morning!

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