Vegetarian pumpkin, chickpea and spinach coconut curry

Ingredients

For 1 serving

• Vegetarian curry paste1 tablespoon
• Pumpkin200 g
• Cooked chickpeas120 g
• Spinach60 g
• Coconut milk80 ml
• Jasmine rice50 g
• Peanut oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: nuts,

In season: September – December

Method

1. Rinse the jasmine rice until the water runs clear and cook it in boiling salted water for 10–12 minutes, until tender; drain and keep covered.
2. Meanwhile, peel the pumpkin, scoop out the seeds and cut it into cubes of about 2 cm; wash the spinach and rinse and drain the chickpeas.
3. Heat the oil in a saucepan over medium heat and fry the curry paste for 1 minute, stirring, until fragrant.
4. Add the pumpkin, coconut milk, half a glass of water and a pinch of salt, bring to a gentle simmer and cook for 12 minutes, until the pumpkin is fork-tender.
5. Add the chickpeas and spinach and cook for 2–3 minutes, until the spinach wilts.
6. Finish with torn coriander and serve the curry with the rice.