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Recipe:

Pumpkin, Chickpea & Spinach Curry

Pumpkin, Chickpea & Spinach Curry recipe
easy dinner

Curry is one of those secretly easy dinners that you can whip up effortlessly thanks to pre-made curry pastes! Experiment with different curries and veggies, or make this one every time — we wouldn't blame you.

Preparation time Prep: 15 mins
cook time cook: 25 mins
serves:
4
Skill level Easy Peasy

You will need:

  • 1 tablespoon oil
  • ½ onion, finely sliced
  • ¼ cup vegan yellow curry paste*
  • 400 ml tin light coconut milk
  • 1 teaspoon brown sugar
  • 1 teaspoon soy sauce
  • 500 g Kent pumpkin, skin removed and cut into 2-3 cm pieces
  • 400 g tin chickpeas, rinsed and drained
  • 2 cups baby spinach
To serve
  • Quinoa or steamed rice
  • 2 tablespoons roasted peanuts
  • 2 tablespoons coriander leaves, chopped
~
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Heat oil in a wok or large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.
  • 2Add curry paste and stir for 1 minute or until fragrant.
  • 3Stir through coconut milk, sugar and soy sauce, then add pumpkin pieces and simmer, covered, for 12-15 minutes or until pumpkin is soft.
  • 4Gently stir through chickpeas and spinach leaves and heat until spinach has wilted.
  • 5Serve over rice or quinoa, topped with peanuts and coriander leaves.

*Tip: Check the ingredient list of your curry paste to ensure that it doesn't contain shrimp paste or fish sauce.

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