Pumpkin & Spinach Curry
Roasted pumpkin, chickpeas and spinach in a rogan josh and coconut sauce.
Ingredients
Serves 8
Method
- Peel and cut the into 2cm cubes.
- In a roasting tin, coat with 1 tablespoon of and sprinkle over the . Mix well then roast at the top of the oven at 190°C for 20-30 minutes until just beginning to soften.
- Heat 2 tablespoons of in a large saucepan over a medium heat.
- Peel, finely slice and add the , mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Stir in the and cook for another 2 minutes.
- Finely chop the , then wash well and finely grate the . Pick the leaves and finely slice the stalks.
- Add the chilli, ginger, coriander stalks to the softened .
- Drain and tip in the , then cook for 5 minutes.
- Tip in the . Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, add the roasted then cook for a further 5 minutes, stirring occasionally.
- Just before serving, stir in the and cook for a couple of minutes.
- Finally stir in the and cook until wilted. (Or add the frozen peas and cook for a couple of minutes more.)
