Chickpea Curry with Pumpkin and Baby Spinach

Many a cookbook has been proclaimed ‘the best ever’ but one recipe book has been officially named best “Health and Nutrition” cookbook in the world for 2016 at the Gourmand World Cookbook Awards, held in China earlier this year.

Compiled by a Seventh-day Adventist dietitian, Sue Radd, and published by Signs Publishing, Food As Medicine: Cooking For Your Best Health was recognised as being beautifully presented and highly practical for use in home kitchens.

Judges said the book was underpinned by the latest scientific research, and that it “challenges you to try some new things, such as a new vegetable or spice, or a different way of cooking something you already use. Most importantly, the recipes are delicious because they are inspired by many kitchens around the world.”

This well researched book is packed with 150 recipes aimed at best health and which address nutritional causes behind many common chronic diseases. It explains why mindless eating can be dangerous and why every meal matters as well as showing how healthy diets can deliver a list of positive effects like those of medications.

Meal ideas and plans are aimed at helping readers to easily put recipes into practice. See below for just one delicious recipe from the book.

Chickpea Curry with Pumpkin and Baby Spinach

Ingredients:

• 2 Tblsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp chilli powder
• 1tsp ground coriander
• 2 tsp ground cumin
• 500g plain tomato pasta sauce
• 1 1/2 cups cooked chickpeas
• 320g peeled pumpkin (butternut squash) chopped into small pieces
• Pinch salt, optional
• 120g baby spinach leaves
• 2 tsp freshly chopped coriander

Method:

Heat oil in a large saucepan and sauté onion for about five minutes until soft. Stir in garlic and cook for 30 seconds. Mix in chilli powder, coriander, cumin, tomato pasta sauce and ½ water. Stir well.

Add chickpeas and pumpkin pieces, bring to boil. Adjust flavour with extra salt if required. Reduce heat and simmer for about 12 minutes or until pumpkin is tender.

Stir through baby spinach leaves until they start to wilt, followed by coriander and serve immediately.

Curry goes well with steamed wholegrain and red rice. Garnish with extra coriander leaves if desired.

Curry can be stored in the fridge for several days or freeze individual portions on top of leftover rice.

TIPS: One 400g can of chickpeas supplies about 1 cup when drained. If using this, rinse chickpeas well. If you find the curry a little hot, try some plain dairy or soy yoghurt on the side.