Pumpkin, Spinach & Chickpea curry -

Ingredients

• 2 tbsp oil (coconut or Extra Virgin Olive Oil)
• 2 medium brown onions (sliced)
• 2 cloves garlic crushed
• 2 birdseye chillies (sliced – deseeded if you don’t want the heat)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp black mustard seed (optional)
• ½ teaspoon ground turmeric
• 1kg pumpkin (peeled and chopped into approx 2 cm cubes)
• 2 cups cooked chickpeas (or 1 can drained)
• 1½ cups veg stock (we use bullion)
• 150g spinach
• ½ cup fresh coriander (optional)
• 1 tbsp flaked almonds (per serving)