Adapted from http://www.taste.com.au/recipes/15627/indian+potato+and+chickpea+curry?r…
Ingredients
Olive oil spray
2 bunches shallots, cut into slices
2 tbs Madras curry powder
3 curry leaf sprigs
1.35kg pumpkin, peeled, chopped
200g natural low fat yoghurt (Jalna)
1/2 cup (125ml) water
400g cooked chickpeas, drained
150g pkt baby spinach leaves
Method
Step 1
Spray olive oil in a saucepan over a medium heat. Add shallots, 2 tbs Madras curry powder and 3 curry leaf sprigs. Cook for 2-3 minutes or until softens slightly.
Step 2
Add pumpkin. Cook, covered, 15 minutes. Stir through yoghurt with water and chickpeas, drained. Cook for 15 minutes.
Step 3
Add baby spinach leaves, cook, covered, 2-3 minutes. Season. Scatter with extra curry leaves. Serve with extra yoghurt.