1 | Prepare 800 g potimarron (Japanese chestnut pumpkin) and dice the flesh. | |
2 | Prepare 2 leeks and cut across into chunks. | |
3 | Prepare 300 g fresh spinach, but do not cook. | |
4 | Drain 200 g tinned (canned) chickpeas. | |
5 | Prepare 1 onion and chop finely. | |
6 | 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. | |
7 | Add the diced pumpkin and mix. | |
8 | Add 2 tablespoons curry powder, mix well and cook for 2 or 3 minutes, stirring from time to time. | |
9 | 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. | |
10 | Add 300 ml unsweetened coconut milk, then the leeks and chickpeas. | |
11 | Leave uncovered on low heat to simmer gently and thicken. | |
12 | Five minutes before the end, add the spinach leaves and mix well. | |
13 | You curry is ready. Serve on its own or, better still, with basmati rice. | |
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.
, use a chicken stock cube or just water.