INDIAN CHICKPEA & PUMPKIN CURRY
INDIAN CHICKPEA & PUMPKIN CURRY
Serves: 4
Prep: 10 mins
Cook: 35 mins
Nutrition per serving:
319 kcal
17g Fats
31g Carbs
10g Protein
What you need
- 1 tbsp. coconut oil
- 1 large onion, chopped
- 2 tbsp. ginger, grated
- 2 cloves garlic, minced
- 2 cups (340g) chickpeas, canned
- 16 oz. (450g) pumpkin, peeled, chopped
- 1 cup. (240ml) tomato passata
- 1 ¼ cup (300ml) coconut milk, canned
- 7 oz. (200g) fresh spinach
- 2 cups (300g) cherry tomatoes
Spices:
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. cinnamon
- 1 tsp. cardamom
What you need to do
In a large saucepan, heat the oil over medium-high heat.
Add the onion, ginger, and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent it from burning.
Next, add in the chickpeas (with a splash of the brine), pumpkin, tomato passata, and the remaining coconut milk. Additionally, add ½ cup (120ml) of water, then season with salt and pepper, and mix well.
Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.
Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
Serve with a portion of brown or white rice (not included in macro info).
Are you ready to start your body transformation journey? Click the link below to select a day and time that best suits you to arrange your FREE no-obligation consultation.
https://calendly.com/cmstrim/free-discovery-call
