I had fallen off the cooking bandwagon (just a little) last week but am right back on it tonight making a yummy curry for this mild if not a little bit chilly evening here in Sydney.
Pumpkin, spinach and chickpea (madras) curry - vegetarian (and around 300 calories per serve!)
2 tsp vegetable oil
1 brown onion, halved, thinly sliced
500g pumpkin, deseeded, peeled and cut into 3cm pieces
100ml Madras curry (chilli & cumin) cooking sauce
3/4c light coconut milk
1x 400g can chickpeas, rinsed, drained
1 bunch English spinach, washed, dried, ends trimmed
2 Tbs fresh coriander leaves
Heat oil in a medium saucepan over medium-high heat.
Add the onion and cook, stirring until onion softens.
Add the pumpkin, Madras curry sauce, coconut milk and water, and bring to the boil.
Reduce heat to low and cook, covered, stirring occasionally until pumpkin is tender.
Add chickpeas and spinach and cook covered until spinach wilts.
Remove from heat.
Sprinkle with coriander and serve immediately.