Chickpea Curry With Pumpkin Squash Baby Spinach Food

PUMPKIN CHICKPEA CURRY

Steps:

• Plate a skillet over medium heat, add the oil.
• Add the paprika, coriander, cumin, curry powder, and mix well. Cook the spices until they get fragrant and bubbly.
• Add in the onion, garlic, and ginger until the onion starts to turn translucent.
• Add in the pumpkin puree and mix in, add in the non dairy milk, and mix in, add the chickpeas, bell peppers, mushrooms, veggies, salt, and mix in.
• Cover and cook for 10-12 minutes, or until the veggies are tender to preference. Fold in the spinach and take off heat.
• Add a good dash of lime juice, and some pepper flakes for garnish, and serve with rice, or other cooked grains.

CHICKPEA CURRY WITH PUMPKIN (SQUASH) & BABY SPINACH

Steps:

• Heat the oil and sauté the onion and garlic until soft.
• Add spices and sauté one minute, to release flavours.
• Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
• Add the chickpeas and pumpkin and bring to the boil.
• Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
• Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
• Serve with basmati rice, pappadums, and yoghurt or raita.

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

COCONUT CURRY CHICKPEAS WITH PUMPKIN AND LIME

Steps:

• Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
• Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
• Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
• Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.