Chickpea Curry with Pumpkin & Baby Spinach

You will love making this easy curry with its slightly sweet and spicy flavour.


  • 1 TBSP extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 2 TBSP tomato paste
  • 415 g canned peeled tomatoes, pureed
  • 1 ½ cups cooked or canned chickpeas, drained
  • 320 g pumpkin, peeled and chopped into small pieces
  • Salt (optional)
  • 2 TBSP fresh coriander, chopped
  • 100 g baby spinach leaves


  1. Heat the oil and sauté the onion and garlic until soft.
  2. Mix in the chilli powder, coriander, cumin, tomato paste, pureed tomatoes and 1 cup of water. Stir well.
  3. Add the chickpeas and pumpkin pieces and bring to the boil. Adjust the flavour with a little salt if desired.
  4. Reduce the heat and simmer for around 15 minutes, or until the pumpkin is just tender.
  5. Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
  6. Serve the curry on top of steamed basmati rice and garnish with extra coriander leaves, and a pappadum.

Serves 4

  • If you find this curry a little hot, try some yoghurt on the side.

Per serve: energy 824 kJ (197 Cal); protein 7 g; fat 6 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 33 g; fibre 7 g; calcium 154 mg; iron 5 mg

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