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HALF-JAR CURRY PASTE CHICKPEA & PUMPKIN PIE SERVES 4 PREP 5 MINS COOK 45 MINS PER SERVE 2492kj COST $$$$$

1 tbsp olive oil 1 onion, sliced 500g pumpkin, peeled, seeded, 2cm cubes ¼ cup korma paste 400g can chickpeas, rinsed, drained 400ml can coconut cream, (see tip) 50g baby spinach leaves 1 sheet frozen puff pastry, thawed 1 egg, whisked steamed green beans, mango chutney, to serve 1 Preheat oven to moderate, 180°C. Place a 6-cup round pie dish on an oven tray. 2 In a large saucepan, heat oil on medium. Saute onion 1-2 mins until tender.

3 Add pumpkin, reduce heat to low. Cook, covered, 8-10 mins until pumpkin is softened.

4 Stir in paste, cook 30 secs. Add chickpeas and coconut cream. Bring to a simmer. Remove from heat. Stir spinach through. Season to taste.

5 Pour mixture into dish. Cover with pastry, pressing edges to seal. Brush with egg.

6 Using a small sharp knife, make two slits in middle of pastry to allow steam to escape. Bake 20-25 mins until pastry is puffed and golden.

7 Serve with steamed beans and mango chutney.