Creamy coconut curry with tender pumpkin and warming spices.
Serves 4 | Preparation: 20 minutes | Cooking: 35 minutes | Total: 55 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
800 g pumpkin or squash, peeled and cubed
1 × 400 g tin chickpeas, drained and rinsed (about 240 g drained)
1 onion, chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp oil
2 tbsp mild curry powder (or 2 tsp garam masala, added near the end)
400 ml coconut milk
400 g chopped tomatoes
200 g spinach or chard
1 tsp salt
300 g basmati rice, to serve
Method
Fry the onion in the oil until soft, about 8 minutes, then add the garlic, ginger and spices for a minute until fragrant. If using garam masala, reserve it until the final few minutes.
Add the pumpkin, tomatoes, coconut milk and salt. Cover and simmer gently until the pumpkin is nearly tender, about 20 minutes.
Stir in the chickpeas and cook a few minutes more.
Cook the rice according to the packet while the curry finishes, about 12 minutes.
Fold in the spinach until wilted, taste and adjust the salt. Serve over the rice.
Variations and substitutions
Naturally vegan. Add a squeeze of lime and fresh coriander if you have it.
Homegrown and seasonal produce
A well-cured storage pumpkin is ideal. Fresh or frozen spinach can be used; thaw frozen leaves and squeeze out excess water first.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout. Store the cooked rice separately: cool it within 1 hour, refrigerate and eat within 24 hours. Reheat rice only once until steaming hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
