Gut friendly pumpkin, chickpea and baby spinach curry

Whenever I meet people, or try to be social, eat out or just eat in front of other humans I am constantly given the third degree. People are a**holes and say things like – ‘

“OMG what do you eat?”

“Why are you on a diet you are so skinny?”

“You must be difficult to feed”

“Do you only eat air?”

Listen, I eat PLENTY and I eat GREAT food. All it means is I do a lot of cooking, experimenting in the kitchen and adapting of recipes. It is not as hard as you think! Because I’m a generous human I will share some with you…




Don’t let the word ‘curry’ put you off! It is really easy on the tummy, you just need to be clever about the spices and use of garlic and onions.

  • butternut pumpkin, peeled and chopped into smallish cubes / or sweet potato if you are doing a FODMAP diet (I use a whole small pumpkin to feed myself and a hungry husband)
  • chickpeas *
  • a couple of fresh tomatoes chopped/ can use canned if sugar is not an issue for you (3-4)
  • baby spinach
  • a can of coconut cream
  • garlic/ or garlic oil if you are doing a FODMAP diet (1 clove or half depending on your garlic needs)
  • shallots (approx. 1 stem)
  • salt
  • pepper
  • cumin
  • turmeric
  • fresh coriander (if you like!)
  • oil (I used olive oil)
  • optional = ground coriander, curry powder, garam masala*

*I use fresh dry chickpeas, long-soaked and cooked. This is the method I follow hereΒ . If you are doing a low FODMAP diet please check whether you used canned version or cooked version. It can differ with legumes!


  • heat oil in a large pan adding salt, pepper and spices (do not ask me for portions I literally do it to taste!)

  • add garlic and chopped shallots

  • add chopped pumpkin and stir fry until soft

  • add chopped tomato and stir through until it all comes to a bit of a boil

  • add can of coconut milk and allow to boil and bring it down to a simmer
  • allow to simmer for a good 10-15 mins, check and stir regularly

  • add chickpeas and continue to stir and simmer on low (not for too long or chickpeas can go soggy)

  • add as much baby spinach as you desire and stir through
  • if you like coriander go ahead and throw some of that in too!!


Don’t be scared to experiment and adapt this basic recipe. Use more or less spice, replace chickpeas with lentils or meat and remember less is more!



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