Ingredients

• 2 tsp vegetable oil
• 1 brown onion, halved, thinly sliced
• 500g Jarrahdale pumpkin, deseeded, peeled, cut into 3cm pieces
• 100ml Madras chilli & cumin cooking sauce (Patak's brand)
• 185ml (3/4 cup) light coconut milk
• 60ml (1/4 cup) water
• 1 x 400g can chickpeas, rinsed, drained
• 1 bunch English spinach, washed, dried, ends trimmed
• 2 tbs fresh coriander leaves

Description

Pumpkin, Spinach & Chickpea Curry Recipe - Heat The Oil In A Medium Saucepan Over Medium-high Heat. Add The Onion And Cook, Stirring, For 3-4 Minutes Or Until Onion Softens. Add The Pumpkin, Cooking Sauce, Coconut Milk And...

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