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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.

You will need

Serves 4

  • 1 tablespoon oil
  • 1/2 onion, finely sliced
  • 1/4 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

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15 mins to prep

25 mins to cook

  1. Step 1

    Heat oil in a wok or large saucepan over medium heat. Add onion and sauté for 3-4 minutes or until soft.

  2. Step 2

    Add curry paste and stir for 1 minute or until fragrant.

  3. Step 3

    Stir through coconut milk, sugar and soy sauce, then add pumpkin pieces and simmer, covered, for 12-15 minutes or until pumpkin is soft.

  4. Step 4

    Gently stir through chickpeas and spinach leaves and heat until spinach has wilted.

  5. Step 5

    Serve over rice or quinoa, topped with peanuts and coriander leaves.

Hot 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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