Pumpkin Curry (Vegan + GF)

45 min Serves 4 Medium Indian

Our own summary of the original — the full post and photos live at rhiansrecipes.com.

Directions

Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a minute until fragrant
Add the pumpkin, chickpeas, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until the pumpkin has softened slightly
Add the tinned tomatoes and spinach continue to cook for another 10 minutes
Serve alongside rice, and scatter over fresh coriander, flaked almonds, pumpkin seeds or coconut flakes, if desired
Leftovers are delicious reheated and freeze well - reheat in a pan on the hob (stove), adding a little extra water if necessary