Pumpkin, chick pea and spinnach curry

Ingredients:

1 large chopped onion
3 Tbsp ginger puree
5 cloves garlic
2 Tbsp oil
1 Tbsp ground cumin
1 Tbsp ground turmeric
1 Tbsp ground coriander seeds
2 x tins chopped tomatoes
200 ml coconut cream
2 tsp salt
3 cups roasted butternut pumpkin cubes
1 big bunch chopped spinnach (or frozen)
1 x tin chick peas

1. Cut pumpkin into cubes and roast in the oven until just cooked
2. Saute onion, garlic, oil, ginger until cooked.
3. Add spices and salt mix well
4. Add tomatoes and then coconut cream
5. Mix in chick peas and cooked pumpkin
6. Serve on quinoa or brown rice and enjoy!