Chickpea and Pumpkin Curry

Cook time 30 minutes
Servings 4


2 tbsp peanut or sunflower oil

1 brown onion, sliced

185g Indonesian vegetable curry paste

250g button mushrooms, halved

400g can chickpeas, rinsed and drained

270ml can coconut milk

1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces

150g baby spinach leaves


Steamed rice, coriander and sliced chilli to serve

Chickpea and Pumpkin Curry


Heat oil in a large pan over medium high heat. Add onion and cook for 2-3 minutes until softened. Add the curry paste and cook for 1-2 minutes until fragrant. Add mushrooms and cook, stirring, for 2-3 minutes, followed by the chickpeas and coconut milk. Rinse out coconut milk can with 1/2 a cup of water and add to the pan. Increase heat to medium-high and bring to a simmer.

Add the pumpkin, a pinch of salt and cook for 10-15 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted. Serve curry with steamed rice and sprinkle with coriander and chilli.