I’m sorry for neglecting the vegans for so long: make this meal 100% animal friendly by swapping the butter for oil, the cream for coconut cream and using vegetable stock.
⅓ of a pumpkin, cut into 3cm cubes
Salt and pepper
25 grams butter
1 onion, diced
4 cloves of garlic, minced
1 thumb of ginger, finely grated
2 tablespoons of tomato paste
2 teaspoon of hot curry powder
2 teaspoons of ground cumin
1 teaspoon of chilli flakes
1 teaspoon of turmeric
3 tomatoes, diced OR 1 can of whole tomatoes, drained
1 cup of chicken or vegetable stock
300mls of cream
1 can of chickpeas, drained and rinsed
2 teaspoons of garam masala
1 bag of fresh spinach OR 700 grams frozen spinach, thawed
Preheat the oven to 180°C. Place pumpkin pieces onto a baking tray, season with salt and pepper and drizzle with olive oil. Mix together and place into the oven for 20-25 mins or until it starts to become soft. Set aside.
In a large pan/pot over a medium/high heat, add butter. Once melted, add onion, garlic and ginger. Sauté for 5-7 minutes or until soft. Add tomato paste and fry for another 2-3 minutes. Add curry powder, cumin, chilli and turmeric and fry for a further 3-4 minutes.
To the pan/pot, add tomatoes and break down with a wooden spoon. Then add stock and cream and mix well. Add in chickpeas, roasted pumpkin and garam masala and cook for 10 minutes, stirring occasionally.
Add spinach and cook until wilted. Serve with rice and optional: naan, greek yoghurt and coriander.