PUMPKIN + CHICKPEA CURRY

INGREDIENTS:

1/2 butternut pumpkin

1 red onion, diced

1 can chickpeas

2 handfuls spinach

2 cloves garlic

1 can coconut milk

1 can diced tinned tomatoes

1 tsp turmeric

1 tsp ground cumin seeds

1 tsp ground coriander seeds

1 tsp garam masala

Brown rice (to serve)

Coconut yogurt (to serve)

METHOD:

Dice onion and chop pumpkin into bitesized pieces.

In a fry pan/wok, fry off the onion, add in the spices and cook for a few minutes until fragrant.

Add in the pumpkin. I usually don’t cook with oil so instead, I add small amounts of water to awaken the pan and to stop the pumpkin from sticking. Cook until the pumpkin is soft.

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RECIPE BY: kayla