Chickpea Pumpkin Curry

SERVES 4 Persons  PREPARATION TIME 5 min.
COOKING TIME 15 min. 

INGREDIENTS

• 1 onion
• 2.5 cm piece ginger
• 3 tsp curry powder
• 1/2 tsp garam masala
• 2 cups 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

METHOD

1. Place onion and ginger into a Turbo Chef® fitted with triple blade attachment. Lock in cover and pull cord several times until finely chopped. 

2. Place into a Micro Pressure 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. Stand while pressure indicator drops. Remove cover and add spinach. Season with a good pinch of salt. Serve with rice and coriander.