Butter Chickpea Curry Post published:March 7, 2021 Post category:Recipes Nutrition: Good source of plant protein, fibre and vegetable serve This Recipe is Great For.... ….a lovely vegetarian twist on a popular butter curry and can easily be made using pantry staples.Good for your budget and good for health. Ingredients: 1 chopped onion1 chopped carrot1 tbsp olive oil2 cups of cubed pumpkin1 x 440g tin of chickpeas, drained & rinsed1 packet of frozen spinach1 butter chicken flavour sachet, I like Maggi brand1 x 440g tin of tomatoes2 tbsp cooking cream Method: Fry the onion and carrot in the olive oil until it is nice and soft. Add the cubed pumpkin, chickpeas and spinach. Gentle fry a further 5 mins. Add the flavour sachet and simmer gently for 5 more minutes. Add the tin of crushed tomatoes. Simmer 10 – 20 mins. Meanwhile cook some rice. I prefer brown rice for the extra fibre and nutrients. Adding a couple of cloves to the water gives it a nice flavour, and salt is unnecessary. Add 1-2 tbsp of cooking cream to the curry. Serve and enjoy! Please Share This Share this content Opens in a new window Opens in a new window Opens in a new window Opens in a new window Opens in a new window Opens in a new window Read more articles Previous PostLamb & Barley Soup Next PostDraft Template