Mixed vegetable curry

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
37 min.	20 min.	57 min.

Step by step recipe

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.

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.

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