Recipe Pumpkin, Chickpea & Spinach Curry
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Curry is one of those secretly easy dinners that you can whip up effortlessly thanks to pre-made curry pastes! Experiment with different curries and veggies, or make this one every time — we wouldn’t blame you.
You will need
Serves 4
- 1 tablespoon oil
- 1/2 onion, finely sliced
- 1/4 cup vegan yellow curry paste*
- 400 ml tin light coconut milk
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
- 500 g Kent pumpkin, skin removed and cut into 2-3 cm pieces
- 400 g tin chickpeas, rinsed and drained
- 2 cups baby spinach
To serve
- Quinoa or steamed rice
- 2 tablespoons roasted peanuts
- 2 tablespoons coriander leaves, chopped
Directions
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Step 1
Heat oil in a wok or large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.
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Step 2
Add curry paste and stir for 1 minute or until fragrant.
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Step 3
Stir through coconut milk, sugar and soy sauce, then add pumpkin pieces and simmer, covered, for 12-15 minutes or until pumpkin is soft.
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Step 4
Gently stir through chickpeas and spinach leaves and heat until spinach has wilted.
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Step 5
Serve over rice or quinoa, topped with peanuts and coriander leaves.
Hot tip!
*Check the ingredient list of your curry paste to ensure that it doesn’t contain shrimp paste or fish sauce.
