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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.

46K 13 3.6

Last modified on: January 12^th 2020

Keywords for this recipe:

For 12 people, you will need:

1 1 kg 600 g potimarron (Japanese chestnut pumpkin)
2 4 leeks
3 600 g fresh spinach
4 400 g tinned (canned) chickpeas
5 2 onions
6 8 tablespoons olive oil
7 4 tablespoons curry powder
8 500 ml Vegetable stock
9 600 ml unsweetened coconut milk
Total weight: 5,010 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

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How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 10 min.

Prepare 1 kg 600 g potimarron (Japanese chestnut pumpkin) and dice the flesh.

Stage 2 - 7 min.

Prepare 4 leeks and cut across into chunks.

Stage 3 - 10 min.

Prepare 600 g fresh spinach, but do not cook.

Stage 4 - 2 min.

Drain 400 g tinned (canned) chickpeas.

Stage 5 - 5 min.

Prepare 2 onions and chop finely.

Stage 6 - 2 min.

Pour 8 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.

Stage 7 - 1 min.

Add the diced pumpkin and mix.

Stage 8 - 3 min.

Add 4 tablespoons curry powder, mix well and cook for 2 or 3 minutes, stirring from time to time.

Stage 9 - 7 min.

Add 500 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 600 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,147 Kcal or 17,363 Kj	88 gr	300 gr	285 gr
207 %	34 %	28 %	43 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
83 Kcal or 348 Kj	2 gr	6 gr	6 gr
4 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
346 Kcal or 1,449 Kj	7 gr	25 gr	24 gr
17 %	3 %	2 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery

How much will it cost?

For 12 people : 14.66 €
Per person : 1.22 €

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): You can get more informations, or check-out other recipes which use it, for example: Pumpkin and red-bean tortillas, Triple-Cheese Pumpkin Gratin, Potimarron braised in meat jus, Duo of slow-cooked pork, Smoky potato and potimarron gratin, ... All
	Fresh spinach: You can check-out other recipes which use it, like for example: How to prepare spinach, Koulibiak in pie dish, Pistachio and spinach pesto, Tex-Mex chicken burger, Chilli chicken and spinach gratin, ... All
	Unsweetened coconut milk: You can check-out other recipes which use it, like for example: African style chicken, Bounty-style tart for Alison, Cauliflower coconut curry, Like Bounty, Coconut-vanilla cream for Elsa , ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Stuffed cabbage leaves, Asparagus "en petit pois", Light Broccoli Soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All

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