This is a delicious vegetarian curry that is so quick, easy and super affordable to whip up on any given week night! The beautiful curry paste compliments the chickpeas, silverbeet and pumpkin perfectly!


  • Ingredients (serves 4)

  • 2 tsp peanut oil

  • 1 brown onion, halved, thinly sliced

  • 500g any pumpkin, deseeded, peeled, cut into 2cm pieces

  • 100ml Korma Coriander & Coconut cooking sauce (Patak's brand)

  • 185ml (3/4 cup) light coconut milk

  • 60ml (1/4 cup) water

  • 1 x 400g can organic chickpeas, rinsed, drained

  • 1 bunch silverbeet, washed, dried, ends trimmed

  • 2 tbs fresh coriander leaves


  • 1.

    Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until onion softens. Add the pumpkin, cooking sauce, coconut milk and water, and bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 12-15 minutes or until pumpkin is tender.

  • 2.

    Add chickpeas and silverbeet. Cook, covered, for 3-4 minutes or until spinach wilts. Remove from heat. Spoon among serving bowls and serve with basmati rice and finally, sprinkle with coriander. Serve immediately.

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