Pumpkin Chickpea Curry & Rice

• Basmati Rice(280 g)
• Pumpkin(600 g)
• Canned Chickpeas(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Coconut milk(400 ml)
• Vegetable Broth(300 ml)
• Olive oil(1 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Baby Spinach(120 g)
• Coriander(10 g)optional
• Lime(1)optional

Method

1. 1

   Peel and cut the {Pumpkin} into small bite-size pieces. Dice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, drain the {Canned Chickpeas}, and rinse the {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Cook the {Onion} with the {Salt} and {Black pepper} for 5 minutes until softened. Stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Garam Masala}, and {Chili flakes} for 1 minute until fragrant, then mix in the {Tomato paste}.

   ~6 min

3. 3

   Add the {Pumpkin}, {Canned Chickpeas}, {Coconut milk}, and {Vegetable Stock}. Bring to a gentle bubble, then cover loosely and simmer for 18 minutes, stirring once or twice, until the pumpkin is very tender and the sauce is thickened.

   ~18 min

4. 4

   While the curry simmers, put the {Basmati Rice} in a saucepan with 560ml water. Bring to a boil, cover, and cook on low for 10 minutes. Remove from the heat and rest, covered, for 5 minutes.

   ~15 min

5. 5

   Stir the {Baby Spinach} into the curry until wilted. Lightly mash a few pieces of {Pumpkin} against the side of the pot to thicken the sauce even more. Taste and adjust seasoning, then serve over the rice with the {Fresh cilantro} and wedges of {Lime} if using.

   ~5 min