Vegetable and Chickpea Curry
A tasty, affordable and easy vegetarian meal that is super quick to make - perfect for a warming weeknight dinner. With the addition of chickpeas and spinach, it's nutritious too!
Ingredients
Method
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 teaspoons crushed garlic
- 500 grams pumpkin, peeled and chopped into bite-size bits
- 1/2 cauliflower, chopped into bite-size bits
- 1 jar curry simmer sauce (350g jar), eg Madras or Tikka Masala
- 1 can Indian-spiced tomatoes (400g can)
- 1/2 cup water
- 1 can chickpeas (420 gram can), drained
- 1/2 bag loose-leaf frozen spinach (350g bag)
- Heat oil in large saucepan. Add onion and garlic, and cook for a few minutes.
- Add pumpkin and cauliflower, and cook for another 5 minutes.
- Add curry sauce, tomatoes and water. Simmer gently for around 15 minutes or until vegetables are cooked. If the curry starts to dry out and stick to the bottom of the pot, add a bit more water.
- Add chickpeas and spinach. Cook for another 5 minutes.
Serve with rice.
Tips
- Serve with garlic naan bread on the side and you've got yourself a meal as good as takeaways!
- Add some sweetness by topping with a dollop of fruit chutney.
- If you like spicy food, add small teaspoon of chilli powder before step 3.
- Got leftovers? This curry can easily be kept for lunch the next day. Pop leftovers into a sealed container and refrigerate immediately. Reheat and serve hot.