Pumpkin & Chickpea Rendang Curry

Serves 4

Time 45 minutes

Ingredients

1 tbsp extra virgin olive oil

2-3 tbsp Malaysian rendang paste

1 brown onion, finely sliced

2 garlic cloves, crushed

1 tbsp grated fresh ginger

400g pumpkin, peeled and cut into 2-3 cm cubes

1 x 400g can chickpeas, drained and rinsed

200ml coconut milk

½ cup water or vegetable stock

1 medium zucchini, sliced

150g green beans, trimmed and halved

½ red capsicum, sliced

2 big handfuls baby spinach (about 80–100 g)

Juice of ½ lime

1 tsp soy sauce or tamari

Handful of Thai basil leaves, to serve

¼ cup toasted cashews or peanuts, to serve

Brown rice, to serve

Method

Heat extra virgin olive oil in a large sauté pan over medium heat. Add onion, garlic and ginger, and cook 2–3 minutes until fragrant and softened. Stir in the rendang paste and cook 1–2 minutes to release its aromas and deepen the flavour.

Add pumpkin, chickpeas, coconut milk and water or stock. Stir well, cover, and simmer 15–20 minutes until the pumpkin is tender and the sauce has thickened slightly.

Stir in zucchini, green beans and capsicum. Simmer uncovered for 5-7 minutes until just tender but still bright.

Turn off the heat and gently fold through the baby spinach. Let it wilt in the residual heat for 1-2 minutes to retain its vibrant green colour.

Stir in lime juice and soy sauce. Taste and adjust seasoning - you want a balance of spice, richness and freshness.

Spoon into bowls over brown rice. Scatter with fresh coriander or Thai basil and top with toasted cashews or peanuts.