Leftover pumpkin lurking around after Halloween? Give this chickpea curry a go!

Pumpkin, Chickpea & Spinach Curry

Serves 2

Ingredients

• 500g pumpkin, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp curry powder
• 1 tsp chilli flakes
• 2 tbsp coconut oil
• sea salt and ground black pepper
• 1 onion, finely chopped
• 1 small bunch fresh coriander
• 1 green chilli
• 2 cloves garlic
• 1 small thumb sized piece ginger
• Big handful of cherry tomatoes, halved
• 1 x 400g tin chickpeas
• ¾ tin coconut milk
• 100ml vegetable stock
• 100g baby spinach

Method

1.       Pre heat the oven to 200°C/400°F/Gas Mark. Place the diced pumpkin in a baking tray with 1 tbsp coconut oil and bake for 30 minutes, or until soft.

2.       Meanwhile heat 1 tbsp coconut oil in a large saucepan on a low heat and add the onion. Let the onion cook through for a few minutes and then add the spices, garlic and ginger.

3.       Add the cherry tomatoes, chickpeas, green chilli and chopped coriander stalks, keeping the leaves to one side

4.       Add a little stock and the coconut milk and let cook for around 20 minutes, until the pumpkin is cooked.

5.       When time is up on the pumpkin, remove from the oven and add to the curry. Cook the curry for a further 10 minutes on a low heat

6.       Stir in the spinach and allow to wilt for a few minutes. Taste the curry, adjust the seasoning and serve with brown rice