In our house, we love a good curry. I've been eating minimal meat lately, gradually transitioning back to a meat-free diet, and when I'm able to put together a yummy vegetarian dinner like this curry, Mitch is more than happy to forgo chicken, beef and other meats too. This coconut curry was so, so good and extremely easy to make. Perfect for a chilly Sunday night on the couch.
Pumpkin, spinach and chickpea curry
Serves 4
1tbsp coconut oil
1 white onion, chopped
2 handfuls green beans, trimmed
4 chunks of frozen spinach
2 tbsp red curry paste
1kg pumpkin, cut into 3cm pieces
1 cup water
400g can of chickpeas, drained
140ml of coconut milk or cream
2tbs chopped fresh coriander
Heat oil in a large saucepan and cook onion until soft. Add curry paste and stir for about one minute, until fragrant.
Add pumpkin, beans and spinach, stir to coat in curry mixture. Stir in water, bring to a boil and then simmer, covered, for about 10 minutes or until pumpkin is soft and spinach has defrosted. Gently stir in chickpeas and coconut milk and cook for two minutes or until heated through. Sprinkle with coriander.
Serve on a bed of organic brown rice with a squeeze of fresh lemon juice.
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