Mixed vegetable curry
A mix of vegetables (pumpkin, leek, chickpeas...) cooked in coconut milk and curry spices. Serve this dish with rice, preferably basmati, for an authentic touch.
69 K 3.6/5 (13 reviews)
60 min.
Easy
7.35 €
6 people
9 IngredientsLast modified on: January 12th 2020
For 6 people, you will need:
- 1
800 g potimarron (Japanese chestnut pumpkin) - 2
2 leeks - 3
300 g fresh spinach - 4
200 g tinned (canned) chickpeas - 5
1 onion - 6
4 tablespoons olive oil - 7
2 tablespoons curry powder - 8
250 ml vegetable stock - 9
300 ml unsweetened coconut milk - Total weight: 2,505 grams
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Prepare 800 g potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - ⌛ 10 min.
Prepare 300 g fresh spinach, but do not cook.
Stage 4 - ⌛ 2 min.
Drain 200 g tinned (canned) chickpeas.
Stage 6 - ⌛ 2 min.
Pour 4 tablespoons olive oil into a large saucepan on medium heat. When good and hot, add the chopped onion.
Salt and pepper, then cook for 1 or 2 minutes without colouring.
Salt and pepper, then cook for 1 or 2 minutes without colouring.
Stage 7 - ⌛ 1 min.
Add the diced pumpkin and mix.
Stage 8 - ⌛ 3 min.
Add 2 tablespoons curry powder, mix well and cook for 2 or 3 minutes, stirring from time to time.
Stage 9 - ⌛ 7 min.
Add 250 ml vegetable stock, just enough to come halfway up the pumpkin. Turn down the heat and leave to cook uncovered for about 6 or 7 minutes. The pumpkin should be just tender.
Stage 10 - ⌛ 1 min.
Add 300 ml unsweetened coconut milk, then the leeks and chickpeas.
Stage 11 - ⌛ 8 min.
Leave uncovered on low heat to simmer gently and thicken.
Stage 12 - ⌛ 1 min.
Five minutes before the end, add the spinach leaves and mix well.
Stage 13
You curry is ready. Serve on its own or, better still, with basmati rice.
Remarks
Pumpkin, marrow or squash will all work for this recipe, so use whatever you can find in season. The amount is for guidance, so can be fairly flexible.
If you don't have vegetable stock for stage 9, use a chicken stock cube or just water.
If you don't have vegetable stock for stage 9, use a chicken stock cube or just water.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made, based on a recipe from the French TV programme "La quotidienne"..
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 260 RDI=30 % | 220 RDI=30 % | 3,250 RDI=160 % | 13,600 RDI: 160 % |
| Per 100 g | 2 RDI=1 % | 10 RDI=1 % | 8 RDI=1 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 10 RDI=4 % | 40 RDI=4 % | 40 RDI=5 % | 540 RDI=30 % | 2,270 RDI: 30 % |
How much will it cost?
- For 6 people : 7.35 €
- Per person : 1.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Pumpkin and red-bean tortillas, Duo of slow-cooked pork, Taos hotpot, Potimarron and Parmesan tart, Stuffed pumpkin gratin, ... See them all 13
Unsweetened coconut milk
Like these other recipes: Cauliflower coconut curry, Coconut-vanilla cream for Elsa , African style chicken, Bounty-style tart for Alison, Like Bounty, ... See them all 5
Fresh spinach
Like these other recipes: Fresh spinach with cream, Rice and fresh spinach salad, Chilli chicken and spinach gratin, How to prepare spinach, No-pastry spinach and potato quiche, ... See them all 11
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Sausages with baked beans, French style, Chinese Soup, Sautéed Green Vegetables in pan, Pea risotto "Mantecare", Pork Chops Champvallon style, ... See them all 19
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020382 K 24.6 55 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011279 K3.9 50 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021358 K5 50 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.81 M 23.4 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.