Ingredients

Curry paste:
1 shallot or brown onion, diced
2 cloves garlic, crushed
1 thumb size fresh ginger, grated
1 red chilli, roughly chopped
1 tbsp olive oil
1 tbsp water
1/2 tsp salt
1 tsp cumin seeds
1/2 tsp turmeric
1 tbsp curry powder
1/2 tsp ground coriander
Curry:
1 cup celery, finely chopped 1 tbsp oil
3 cups butternut pumpkin cubes 1 can crushed tomatoes
1 can coconut milk
1 can chickpeas, rinsed and drained 3 cups chopped spinach
1 bunch of fresh coriander Extra salt and chilli to taste

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Method:

1. In a food processor / bullet blender add in all the curry paste ingredients and blend until a smooth paste forms.

2. Heat a deep pan on medium heat. Add in the oil and chopped celery and fry for 5mins. Add the curry paste into the pan and fry until fragrant - approx. 2mins. Add in the canned tomatoes and drained chickpeas, butternut pumpkin pieces and coconut milk. Give it a good stir and place a lid on top to cover.

3. Once boiling, reduce the heat low and simmer for 10mins. Take the lid off and simmer for a further 10mins until butternut pieces are soft. Add in the spinach and coriander and cook for a further 2mins until pinch wilts down.

4. Serve with Rice and fresh coriander on top.

-Recipe by Sarah Henderson.