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.
52 K 3.6/5 (13 reviews)
60 min.
Easy
3 people
9 IngredientsLast modified on: January 12th 2020
For 3 people, you will need:
- 1
400 g potimarron (Japanese chestnut pumpkin) - 2
1 leek - 3
150 g fresh spinach - 4
100 g tinned (canned) chickpeas - 5
½ onion - 6
2 tablespoons olive oil - 7
1 tablespoon curry powder - 8
125 ml Vegetable stock - 9
150 ml unsweetened coconut milk - Total weight: 1,255 grams
Change measures:
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 400 g potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - 10 min.
Prepare 150 g fresh spinach, but do not cook.
Stage 4 - 2 min.
Drain 100 g tinned (canned) chickpeas.
Stage 6 - 2 min.
Pour 2 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 1 tablespoon curry powder, mix well and cook for 2 or 3 minutes, stirring from time to time.
Stage 9 - 7 min.
Add 125 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 150 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 | 30 RDI=10 % | 130 RDI=10 % | 110 RDI=20 % | 1,620 RDI=80 % | 6,800 RDI: 80 % |
| 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 3 people : 3.70 €
- 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: How to prepare a pumpkin (or potimarron), Potimarron braised in meat jus, Potimarron and Parmesan tart, Potimarron and leek soup, Taos hotpot, ... See them all 13
Unsweetened coconut milk
Like these other recipes: Coconut-vanilla cream for Elsa , Cauliflower coconut curry, African style chicken, Bounty-style tart for Alison, Like Bounty, ... See them all 5
Fresh spinach
Like these other recipes: Tex-Mex chicken burger, Baby spinach salad, Fresh spinach with cream, Pistachio and spinach pesto, Chilli chicken and spinach gratin, ... See them all 9
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Light Broccoli Soup, Provençal braised carrots, Late Winter Soup with Fresh Spinach, Stuffed cabbage leaves, ... See them all 19
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