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Chicken, pumpkin and bean curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious and simple curry recipe, healthy and affordable.
Ingredients:
  • olive oil cooking spray
  • 500g chicken thigh fillets, trimmed,
  • 1 brown onion, chopped
  • 7.50 gm madras curry powder (see note)
  • 600g butternut pumpkin, deseeded, peeled, cut into 2.5cm cubes
  • 400g can diced tomatoes
  • 22.20 gm tomato paste
  • 400g can cannellini beans, drained, rinsed
  • 60g baby spinach
  • 266.00 gm basmati rice, rinsed
Instructions:
  • Preheat a spacious non-stick pan over medium-high heat. Cut chicken into 3cm pieces and lightly spritz with oil. Cook chicken in two batches, stirring, until golden, for about 1 to 2 minutes. Then, transfer to a plate.
  • 1. Lower the heat to medium. Spray the pan with oil and sauté the onion until soft, stirring occasionally for 2 to 3 minutes. Mix in garlic and curry powder, cook until fragrant for about 1 minute. Add back the chicken to the pan along with pumpkin, 1/2 cup of cold water, tomatoes, and tomato paste. Stir well to combine all ingredients.
  • Cover and bring the mixture to a gentle boil. Reduce the heat and let it simmer gently, stirring from time to time, for 8 to 10 minutes until the pumpkin is tender. Add the beans and spinach, and continue cooking for another 1 to 2 minutes until the beans are warmed through and the spinach is wilted.
  • Cook the rice using the absorption method as directed on the packet until tender. Divide the cooked rice into bowls, spoon the curry over the rice, and serve.

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