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
18 people
9 IngredientsLast modified on: January 12th 2020
For 18 people, you will need:
- 1
10 cups potimarron (Japanese chestnut pumpkin) - 2
6 leeks - 3
4 cups fresh spinach - 4
2 2⁄3 cups tinned (canned) chickpeas - 5
3 onions - 6
12 tablespoons olive oil - 7
6 tablespoons curry powder - 8
3 cups + 3 tablespoons Vegetable stock - 9
4 cups unsweetened coconut milk
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 10 cups potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - 10 min.
Prepare 4 cups fresh spinach, but do not cook.
Stage 4 - 2 min.
Drain 2 2⁄3 cups 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 3 cups + 3 tablespoons 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 4 cups 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: Taos hotpot, Potimarron (Japanese chestnut pumpkin) purée, Potimarron braised in meat jus, How to prepare a pumpkin (or potimarron), Pumpkin (or potimarron) soup, ... See them all 13
Fresh spinach
Like these other recipes: Baby spinach salad, Late Winter Soup with Fresh Spinach, How to prepare spinach, Fresh spinach with cream, Pistachio and spinach pesto, ... See them all 9
Unsweetened coconut milk
Like these other recipes: Bounty-style tart for Alison, Coconut-vanilla cream for Elsa , African style chicken, Like Bounty, Cauliflower coconut curry, ... See them all 5
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Asparagus "en petit pois", Sautéed Green Vegetables in pan, Foie gras Chantilly , Chinese Soup, Curried prawn risotto, ... See them all 19
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