Chickpea Curry With Pumpkin (Squash) & Baby Spinach

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 415 g canned whole tomatoes, pureed
• 1 1/2 cups canned chick-peas, drained (or use cooked dry chickpeas)
• 320 g butternut squash, peeled and chopped into small pieces
• salt (optional)
• 2 tablespoons fresh coriander, chopped
• 100 g baby spinach leaves

Directions

1. 1

   Heat the oil and sauté the onion and garlic until soft.

2. 2

   Add spices and sauté one minute, to release flavours.

3. 3

   Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.

4. 4

   Add the chickpeas and pumpkin and bring to the boil.

5. 5

   Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.

6. 6

   Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.

7. 7

   Serve with basmati rice, pappadums, and yoghurt or raita.