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.
62 K 3.6/5 (13 reviews)
60 min.
Easy
6 people
9 IngredientsLast modified on: January 12th 2020
For 6 people, you will need:
- 1
3 ½ cups potimarron (Japanese chestnut pumpkin) - 2
2 leeks - 3
1 1⁄3 cup fresh spinach - 4
1 cup tinned (canned) chickpeas - 5
1 onion - 6
4 tablespoons olive oil - 7
2 tablespoons curry powder - 8
1 cup vegetable stock - 9
1 1⁄3 cup 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 3 ½ cups potimarron (Japanese chestnut pumpkin) and dice the flesh.
Stage 3 - 10 min.
Prepare 1 1⁄3 cup fresh spinach, but do not cook.
Stage 4 - 2 min.
Drain 1 cup tinned (canned) chickpeas.
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.
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 1 cup 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 1 1⁄3 cup 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 | 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 % |
How much will it cost?
- For 6 people : 7.35 €
- 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: Stuffed pumpkin gratin, Potimarron (Japanese chestnut pumpkin) purée, Pumpkin (or potimarron) soup, Triple-Cheese Pumpkin Gratin, Potimarron and Parmesan tart, ... See them all 13
Fresh spinach
Like these other recipes: Rice and fresh spinach salad, Baby spinach salad, Creamy spinach à la Lombarde, How to prepare spinach, No-pastry spinach and potato quiche, ... See them all 11
Unsweetened coconut milk
Like these other recipes: Like Bounty, Coconut-vanilla cream for Elsa , Bounty-style tart for Alison, Cauliflower coconut curry, African style chicken, ... See them all 5
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Pork Chops Champvallon style, Endive and beer soup, Sautéed Green Vegetables in pan, Late Winter Soup with Fresh Spinach, ... See them all 19
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