Creamy Pumpkin, Chickpea & Spinach Curry
INGREDIENTS
300g pumpkin, deseeded, peeled & cut into bite size pieces
1 medium onion, sliced
¼ cup oil
1 tsp Supreme Cumin Seeds
3 Supreme Green Cardamom
1 Supreme Cassia Bark
2 Supreme Whole Black Peppercorns
2 Supreme Clove
½ tsp Supreme Ginger Garlic Paste
½ tsp Supreme Turmeric Powder
½ – 1 tsp Supreme Chilli Powder
1 tsp Supreme Coriander Powder
Salt to taste
⅓ cup passata
Water
½ tsp sugar
⅓ cup double cream
100g baby spinach leaves
1 tin Supreme chickpeas, drained
Garnish:
Chopped coriander leaves
Slice red chillies
METHOD
In a pot, heat oil over medium heat. Add sliced onions, cumin seeds, green cardamom, cassia bark, whole black peppercorns and clove. Stirring occasionally, sauté until soft and golden brown. Add ginger garlic paste, cook for 1 minute, then stirring constantly add turmeric powder, chilli powder, coriander powder and salt, and cook for a few seconds. Add passata and continue to cook until the oil separates. Now add the pumpkin and add just enough water to cover them. Cover with a lid and simmer until pumpkin is cooked and tender. Stir in double cream, sugar and chickpeas. Finally add spinach leaves, cover and continue to cook until spinach has wilted. Check for seasoning. Garnish with chopped coriander and sliced red chillies and serve immediately with steamed basmati rice.
