CHICKPEA CURRY

If multiplying, start by double or tripling the spices and adjust to taste. This can be frozen once cooked, with or without the rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a small saucepan over medium heat and spray with olive oil. Sauté onion for 5 minutes until softened. Add butternut pumpkin and capsicum and cook for another 5 minutes. Add garlic, ginger and spices and cook, stirring, for 1 minute until fragrant.

Step 2

Add canned tomatoes and coconut milk, and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes, until the vegetables are tender (keep an eye on it, if you need more liquid, add 125ml water).

Step 3

Add chickpeas and spinach to the pan, stir to combine and cook until the spinach is wilted.

Step 4

Serve the curry over rice, topped with coriander if desired.