Pumpkin Chickpea and Spinach Curry with Naan Bread

Have an Indian dinner. Make this delicious nourishing pumpkin curry and naan bread from scratch.


Prep Time: 1 hr 25 mins
Cook Time: 25 mins
Yields: 2-4


  • For the Naan Bread:
  • 1/2 cup warm water
  • 1 teaspoon raw brown sugar
  • 35 grams dry yeast
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup melted dairy-free butter, for brushing
  • For the Chickpea and Spinach Curry:
  • 1/2 butternut pumpkin, peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dairy-free butter
  • 1 cup cooked or canned chickpeas
  • 1 1/2 cup coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon saffron powder
  • 1/2 teaspoon cayenne pepper or to taste
  • 2 cups baby spinach


  1. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  2. Divide the dough into 8 equal balls and roll out each ball into a rough circle, about 5 cm thick. Cook naan pieces in frying pan over medium heat 1-2 minutes on each side until golden brown. Brush each naan slice with melted butter.
  3. Preheat oven to 180°C and line a baking tray with parchment paper. Arrange pumpkin cubes on the prepared tray, sprinkle with oil and bake for 20 minutes or until tender. Take out from the oven and let cool. Once cool, place pumpkin cubes into a blender or food processor and puree until smooth.
  4. Melt butter in a large pan over medium heat, add pumpkin puree, chickpeas, coconut milk and stir to combine. Add in spices and spinach, mix to combine. Reduce heat to low. Cook, covered, stirring occasionally for 10-15 minutes. Serve warm with rice and naan bread. Enjoy!

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