A simple and delicious curry with chickpeas, spinach, pumpkin and coconut milk.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
Chickpeas – 200 gms, soaked for 2 hours, drained, rinsed
Coconut Milk – 1/2 cup
Onion – 1, chopped
Pumpkin – 100 to 200 gms, peeled, chopped
Spinach – 1/4 cup, chopped
Ginger – 1/4 inch piece, chopped or grated
Garlic – 1 to 2 cloves, minced
Red Chillies – 1/4 tsp, chopped
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Juice of 1/2 Lemon (optional)
Oil as required
Salt as per taste
Method:
1. Grind the onions, ginger, garlic and red chillies until smooth.
2. Heat 1/2 tsp oil in a pan over medium flame.
3. Add the ground onion paste, cumin powder, garam masala powder, turmeric powder, coriander powder and stirfry for a minute.
4. Add the pumpkin pieces and spinach. Cook for 3 to 5 minutes.
5. Add the chickpeas, coconut milk and 1/2 – 3/4 cup of water.
6. Cover with a lid and simmer for 10 to 15 minutes.
7. Remove from flame and add lemon juice.
8. Stir well.
9. Serve with cooked rice.
