Pumpkin & Spinach Curry

Curry

1. To make the curry, heat a large heavy-based saucepan over medium-high heat.
2. If using oil, add 1 Tbsp olive or rice bran oil and heat for 1 minute, alternatively you could saute your vegetables in water?
3. Add pumpkin and onion and cook for 5 minutes, or until the onion has started to become translucent and the vegetables begin to caramelise.
4. Stir in the garlic and cook, stirring constantly, for 1 minute, or until fragrant.
5. Stir in the curry powder and cinnamon and cook, stirring, for 1 1/2 minutes.
6. Add the vinegar and stir (to scrape up the brown bits on the bottom of the pan).
7. Stir in the coconut milk, chickpeas, stock and water (or 1 stock cube dissolved into 1 cup water... Curtis stone)
8. Bring the mixture to a simmer, then reduce the heat to medium-low and simmer gently, uncovered, for about 30 minutes.
9. After approximately 30 minutes, the pumpkin pieces should be tender and the liquid base should have thickened slightly.
10. Fold in your greens, simmer for 5 minutes or until wilted, season with salt and pepper and serve.

Rice

1. In a heavy based saucepan, bring water to boil over a high heat.
2. Add rice and salt, reduce heat to medium-low, cover, and simmer gently for 20 minutes or until the liquid is mostly absorbed and the rice is tender.
3. Remove pan from the heat and stand, covered for 10 minutes.
4. After letting the rice rest in its own steam for 10 minutes, fluff the rice with a fork before serving.

Optional Garnish

1. Slice a lime into wedges
2. Toast some seeds or nuts of choice in a small pan, set aside to cool.
3. Serve curry on rice with a lime wedge and a sprinkle of seeds/ nuts, or serve one or both in small bowls so guests may garnish their own dish.