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.
62 K 3.6/5 (13 reviews)
60 min.
Easy
2 people
9 IngredientsLast modified on: January 12th 2020
For 2 people, you will need:
- 1
270 g potimarron (Japanese chestnut pumpkin) - 2
1 leek - 3
100 g fresh spinach - 4
70 g tinned (canned) chickpeas - 5
1⁄3 onion - 6
1 tablespoon olive oil - 7
1 tablespoon curry powder - 8
85 ml vegetable stock - 9
100 ml unsweetened coconut milk - Total weight: 845 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 270 g potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - 10 min.
Prepare 100 g fresh spinach, but do not cook.
Stage 4 - 2 min.
Drain 70 g tinned (canned) chickpeas.
Stage 6 - 2 min.
Pour 1 tablespoon 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 85 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 100 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 | 20 RDI=9 % | 90 RDI=8 % | 70 RDI=10 % | 1,100 RDI=60 % | 4,590 RDI: 60 % |
| 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 % | 550 RDI=30 % | 2,290 RDI: 30 % |
How much will it cost?
- For 2 people : 2.50 €
- 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: Triple-Cheese Pumpkin Gratin, Potimarron and leek soup, Potimarron and celeriac autumn soup, Taos hotpot, How to prepare a pumpkin (or potimarron), ... See them all 13
Unsweetened coconut milk
Like these other recipes: Coconut-vanilla cream for Elsa , African style chicken, Cauliflower coconut curry, Bounty-style tart for Alison, Like Bounty, ... See them all 5
Fresh spinach
Like these other recipes: Chilli chicken and spinach gratin, Rice and fresh spinach salad, Pistachio and spinach pesto, Late Winter Soup with Fresh Spinach, How to prepare spinach, ... See them all 11
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Chinese Soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Foie gras Chantilly , Fisherman's Ragout, ... See them all 19
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