1bunchcoriander, freshleaves picked and stalks chopped
1tspturmeric
800gtomato, diced, canned
270mlcoconut milk, cannedlight
800gchick peas, canneddrained and rinsed
500gpumpkin, butternutpeeled and chopped into 2cm chunks
2cupsspinach, baby
1cuprice, brownraw
Instructions
Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic, ginger, chilli and cook for 30 seconds.
Then add the mustard seeds, coriander stalks and cook for another 30 seconds.
Add the turmeric, tomatoes and coconut milk, bring to a gentle boil. Add the chickpeas and pumpkin. Bring to a simmer and cover for 40 minutes until pumpkin is tender. Add water if it looks dry.
In the meanwhile cook rice as per packet instruction.
Remove lid from curry and cook for a further 10 minutes to thicken the sauce.
Turn off the heat and stir through the spinach leaves.
Serve warm with rice and coriander leaves and condiments such as greek yoghurt and chutney. Season curry with salt and pepper to taste.