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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.

48K 3.6/5 based on 13 reviews

Last modified on: January 12^th 2020

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For 12 people, you will need:

1 1 litre 600 ml potimarron (Japanese chestnut pumpkin)
2 4 leeks
3 600 mls fresh spinach
4 400 mls 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

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

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How long will 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 litre 600 ml 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 mls fresh spinach, but do not cook.

Stage 4 - 2 min.

Drain 400 mls 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
2,731 Kcal or 11,434 Kj	88 gr	290 gr	136 gr
137 %	34 %	27 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
70 Kcal or 293 Kj	2 gr	7 gr	3 gr
3 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
228 Kcal or 955 Kj	7 gr	24 gr	11 gr
11 %	3 %	2 %	2 %

% 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 : 13.04 €
Per person : 1.09 €

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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: Potimarron and leek soup, Potimarron braised in meat jus, Smoky potato and potimarron gratin, Taos hotpot, Pumpkin (or potimarron) soup, ... All
	Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Cauliflower coconut curry, Like Bounty, African style chicken, Coconut-vanilla cream for Elsa , Bounty-style tart for Alison, ... All
	Fresh spinach: You can check-out other recipes which use it, like for example: Fresh spinach with cream, Rice and fresh spinach salad, Tex-Mex chicken burger, Baby spinach salad, Chilli chicken and spinach gratin, ... All
	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Light Broccoli Soup, Foie gras Chantilly , Provençal braised carrots, Melt-in-the mouth meat and vegetables in a sealed casserole, Asparagus "en petit pois", ... All