Easy, Nourishing Chickpea Spinach Curry
This vibrant, plant-based curry is a protein-packed vegan delight. It's a gut-loving meal that's the perfect comfort food anytime, but especially good on those cold winter nights.
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Servings: 4 people
Calories: 388kcal
Equipment
- 1 French Sauté Pan
Ingredients
- 2 tbsp olive oil
- 1 large red onion, diced
- 2 cans chickpeas/garbanzo beans
- 2 cups butternut pumpkin, cubed (see note 1)
- 2 cups baby spinach, tightly packed
- 1 can coconut milk, full fat
- ½ cup vegetable stock, plus a little extra if needed
- 2 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 1.5 tbsp rose harissa
- 1 tbsp maple syrup (honey is also fine)
- 1.5 tsp garam masala
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp turmeric
- 1.5 tsp sea salt
- Ground black pepper, to your taste (I used ~¼ of a teaspoon)
- ¾ cup cilantro/coriander, finely chopped
- 3 tbsp fresh lime juice
- 2-3 shallots/scallions, thinly sliced
- ¼ cup roasted cashews, roughly chopped
Instructions
- Heat the olive oil in a large, shallow casserole dish (or sauté pan), for which you have a lid, over medium heat. Add in the chopped red onion, and harissa and cook, stirring occasionally, until the onion softens, about 5-6 minutes.
- Add the fresh ginger and garlic, stir through, and cook until fragrant, about one minute.
- Next stir in the spices (garam masala, cumin, coriander, cinnamon and turmeric) and cook for an additional minute.
- Add in the cubed pumpkin, chickpeas, coconut milk, vegetable stock and the salt. Bring to a simmer, put the lid on the pot and leave simmering for 20-25 minutes, stirring occasionally so nothing sticks to the pan.
- Remove the lid and continue simmering for another 5 minutes or until the curry has thickened slightly and the pumpkin is tender.
- Stir in the baby spinach and allow it to wilt (about 2 minutes) then stir through the cilantro/coriander and 2 tablespoons of the lime juice. Taste and add more lime juice and additional salt if either is needed.
- Sprinkle over the chopped cashews, shallots, extra chopped cilantro and serve with lime wedges and a side of rice, quinoa or bread if desired.
Video
Notes
Note 1: If you choose to substitute the butternut pumpkin for another variety, be cautious with your choice. Many can release quite a lot of water when cooked, which could thin out the curry and make it watery.
Note 2: If the curry looks like it's getting too thick or too much of the liquid is evaporating while it simmers, add ¼ cup more vegetable stock.
Nutrition
Serving: 1cup | Calories: 388kcal | Carbohydrates: 27g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1.1mg | Potassium: 760mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9.165IU | Vitamin C: 29mg | Calcium: 102mg | Iron: 5mg
