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.
60 K 3.6/5 (13 reviews)
60 min.
Easy
18 people
9 IngredientsLast modified on: January 12th 2020
For 18 people, you will need:
- 1
2 kgs 400 g potimarron (Japanese chestnut pumpkin) - 2
6 leeks - 3
900 g fresh spinach - 4
600 g tinned (canned) chickpeas - 5
3 onions - 6
12 tablespoons olive oil - 7
6 tablespoons curry powder - 8
750 ml vegetable stock - 9
900 ml unsweetened coconut milk - Total weight: 7,515 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 20 min.
All in all: 60 min.
To finish around 7pm, you'll need to have started before: 18:35.Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare 2 kgs 400 g potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - 10 min.
Prepare 900 g fresh spinach, but do not cook.
Stage 4 - 2 min.
Drain 600 g tinned (canned) chickpeas.
Stage 6 - 2 min.
Pour 12 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 6 tablespoons curry powder, mix well and cook for 2 or 3 minutes, stirring from time to time.
Stage 9 - 7 min.
Add 750 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 900 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 | 200 RDI=80 % | 790 RDI=70 % | 650 RDI=100 % | 9,750 RDI=490 % | 40,800 RDI: 490 % |
| 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 18 people : 22.00 €
- 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: Potimarron and Parmesan tart, Taos hotpot, Smoky potato and potimarron gratin, Potimarron and celeriac autumn soup, Pumpkin (or potimarron) soup, ... See them all 13
Fresh spinach
Like these other recipes: Koulibiak in pie dish, Fresh spinach with cream, Late Winter Soup with Fresh Spinach, Baby spinach salad, Pistachio and spinach pesto, ... See them all 9
Unsweetened coconut milk
Like these other recipes: Like Bounty, Coconut-vanilla cream for Elsa , Cauliflower coconut curry, Bounty-style tart for Alison, African style chicken, ... See them all 5
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Foie gras Chantilly , Sautéed Green Vegetables in pan, Melt-in-the mouth meat and vegetables in a sealed casserole, Stuffed cabbage leaves, ... See them all 19
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