Indian Chickpea and Pumpkin Curry (HC)

Ingredients

• 1 tbsp. coconut oil

• 1 large onion, chopped

• 2 tbsp. ginger, grated

• 2 cloves garlic, minced

• 2 cups (340g) chickpeas, canned

• 16 oz. (450g) pumpkin, peeled, chopped

• 1 cup. (240ml) tomato passata

• 1 ¼ cup (300ml) coconut milk, canned

• 7 oz. (200g) fresh spinach

• 2 cups (300g) cherry tomatoes

• salt and pepper to taste

• 1 tsp. ground cumin

• 1 tsp. turmeric

• 1 tsp. ground coriander

• 1 tsp. cinnamon

• 1 tsp. cardamom

Instructions:

1. In a large saucepan, heat the oil over medium-high heat.

2. Add the onion, ginger and garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.

3. Next, add in the chickpeas (with a splash of the brine from the can), pumpkin, tomato passata and the remaining coconut milk. Additionally, add in ½ cup (120ml) of water, then season with salt and pepper, and mix well.

4. Bring to boil, then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.

5. Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.

6. Serve with a portion of brown or white rice (not included in macro info).

Dinner

Serves: 4

High Carb