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Mixed vegetable curry

Name: Mixed vegetable curry
Prep time: 37 min
Cook time: 20 min
Total time: 57 min
Yield: 6 people
Cuisine: French
Ingredients: 800 g potimarron (Japanese chestnut pumpkin); 2 leeks; 300 g fresh spinach; 200 g tinned (canned) chickpeas; 1 onion; 4 tablespoons olive oil; 2 tablespoons curry powder; 250 ml vegetable stock; 300 ml unsweetened coconut milk

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.

68 K 3.6/5 (13 reviews)

60 min.

Easy

7.35 €

6 people

9 Ingredients

Last modified on: January 12^th 2020

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For 6 people, you will need:

1 800 g potimarron (Japanese chestnut pumpkin)
2 2 leeks
3 300 g fresh spinach
4 200 g tinned (canned) chickpeas
5 1 onion
6 4 tablespoons olive oil
7 2 tablespoons curry powder
8 250 ml vegetable stock
9 300 ml unsweetened coconut milk
Total weight: 2,505 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 40 min.

Cooking: 20 min.

All in all: 60 min.

When should you start or finish this recipe?

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 800 g potimarron (Japanese chestnut pumpkin) and dice the flesh.

Stage 2 - 7 min.

Prepare 2 leeks and cut across into chunks.

Stage 3 - 10 min.

Prepare 300 g fresh spinach, but do not cook.

Stage 4 - 2 min.

Drain 200 g tinned (canned) chickpeas.

Stage 5 - 5 min.

Prepare 1 onion and chop finely.

Stage 6 - 2 min.

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

Stage 9 - 7 min.

Add 250 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 300 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	260 RDI=30 %	220 RDI=30 %	3,250 RDI=160 %	13,600 RDI: 160 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery

How much will it cost?

For 6 people : 7.35 €
Per person : 1.25 €

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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.

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