One Pot Chickpea Pumpkin Coconut Curry has decidedly Asian influences, and this dish is a wonderful combination of sweetish sour ingredients steeped in fresh coconut curry broth infused with spices.
Heat olive oil in a pan.
Add garlic and fry for a few seconds.
Add red chilli and tomato and cook for 3-4 minutes.
Now add turmeric powder and roasted cumin powder and fry for a minute.
Add chickpeas, pumpkin and veg stock and simmer the curry on low heat for 30-35 minutes.
Add coconut milk, spinach and salt and cook for another 3-4 minutes.
Serve the curry with steamed rice.
You can add cooked shredded chicken in this recipe too.