Each of us has a flavor story.

Share yours, and McCormick will make a donation to United Way to help feed those in need.

Share your flavor story, and we'll make a donation to United Way to help feed those in need.

X
X

Thank you for sharing your flavor story with us!

Your story resulted in a $1 donation to United Way Worldwide. Now, see how others around the world are talking about flavors and get others involved.

We were unable to submit your flavor story.

Please check back later to submit your flavor story and we'll make a $1 donation to United Way Worldwide. Now, see how others around the world are talking about flavors and get others involved.

So, what is a flavor story?

From recipes passed down through the generations to a memorable meal shared with loved ones, our flavor stories connect us to one another. We want you to share yours.

Terms & Conditions Privacy Policy
Add Image or Video
Participants must acknowledge ownership of all content – written, visual and video.
Terms & Conditions

Cookies help us deliver our services. By using our services, you agree to our use of cookies. OK Learn more

[Skip to main content]

Search form

Roasted Cumin, Chickpea & Spinach Curry

Roasted Cumin, Chickpea & Spinach Curry Recipe
Serves 4 Easy Prep 10 mins Cook 20 mins
Unrated (Sign In to Rate) Save to My Folder

A deliciously different vegetable curry with butternut squash, chickpeas and spinach seasoned with Korma Curry Spices and roasted crushed Cumin Seed.

Ingredients

Method

STEP 1Dry-fry the Cumin Seeds in a frying pan for 30 seconds, remove and lightly crush 2 tsp with a pestle and mortar. Set aside separately from the remaining Whole Cumin Seeds.

STEP 2Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.

STEP 3Add the Korma Curry Spices and crushed Cumin Seeds and fry for 1 minute to release the flavours. Add the butternut squash, coconut milk and chickpeas. Bring to the boil, cover tightly and simmer for 10 minutes, until the squash is tender.

STEP 4Add the spinach and stir through until wilted. Season with the lemon juice and Sea Salt, as desired and garnish with the reserved Whole Cumin Seeds and Coriander Leaf.

STEP 5Serve immediately with warm naan bread.

Recipe Comments

This recipe uses

[Go back to the top of the page]