Chickpea Pumpkin Curry

Instructions

  1. Place onion and ginger into an Extra Chef fitted with blade attachment. Lock in cover and pull cord several times until finely chopped.

  2. Place into a Microwave Fast Cooker. Add spices, chickpeas, pumpkin, tomatoes and coconut milk. Lock in cover and cook in microwave on high/100%/900 watts for 15 minutes.

  3. Let the Fast Cooker stand while pressure indicator drops. Remove cover and add spinach to wilt. Season with a good pinch of salt. Serve with rice and coriander.

INGREDIENTS

4 Persons

  • 1 onion
  • 2.5 cm piece ginger
  • 3 tsp curry powder
  • 1/2 tsp garam masala
  • 2 cup finely chopped skinless pumpkin
  • 400 g can chickpeas
  • 400 ml can diced or cherry tomatoes
  • 400 ml can coconut cream or milk
  • 2 big handfuls (about 40-50g) baby spinach
  • Cooked rice and coriander

DURATION

cooking-timer5 min

COOKING

cooking-timer15 min

DIFFICULTY LEVEL

chef-levelEasy

AVERAGE COST

costLow