Joanna McMillan's Chicken & Chickpea Curry with Pumpkin & Spinac

Name: Joanna McMillan's Chicken & Chickpea Curry with Pumpkin & Spinac
Cuisine: Asian, Indian
Ingredients: 1 brown onion; 1/2 butternut pumpkin, peeled and diced; 400g can of diced tomatoes; 200g baby spinach; 400g chicken thigh fillets, diced (visible fat trimmed); 400g chickpeas, drained and rinsed; 1 tbl Cobram Estate Extra Virgin Olive Oil; 1/4 cup water; 1/4 cup red curry paste; 1 cup salt reduced chicken stock; 1/3 cup coconut milk

3 steps

Updated at: Tue, 17 Sep 2024 05:18:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1550.3 kcal (78%)

Total Fat62.3 g (89%)

Carbs140.5 g (54%)

Sugars38.4 g (43%)

Protein119.3 g (239%)

Sodium4208.2 mg (210%)

Fiber30.2 g (108%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1brown onion

0.5butternut pumpkin

peeled and diced

400gdiced tomatoes

can

200gbaby spinach

400gchicken thigh fillets

diced, visible fat trimmed

400gcanned chickpeas

drained

1 tblExtra Virgin Olive Oil

¼ cupwater

¼ cupred curry paste

1 cupsalt reduced chicken stock

⅓ cupcoconut milk

Instructions

Step 1

Combine onion and Cobram Estate Extra Virgin Olive Oil in a medium sized pan and stir until onion softens. Add curry paste and gently fry until you smell the aromas. Add the water and stir to combine.

Step 2

Add chicken and pumpkin and stir to coat with the curry paste. Add the tomatoes, stock and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer gently for 20 minutes or until pumpkin is tender.

Step 3

Stir in chickpeas and spinach and simmer for two minutes, stirring occasionally, or until the spinach has wilted. Serve immediately.