Pumpkin Curry

Serves 4

This is a quick and simple gluten-free recipe to make and keeps really well. It’s hearty and goes well with rice and naan breads.

• 460g (16.2 oz) of pumpkin flesh (diced, sliced, cubed) (you can leave skin on)

• 1 medium white potato (optional)

• 1 can chickpeas, drained

• 30g (1 oz) fresh spinach leaves, washed

• ½ can coconut milk

• 120ml (4 fl oz) water, just boiled

• 1 tbsp tomato purée (optional)

• 1 tsp turmeric powder

• 1 tsp cumin powder

• ½ tsp paprika powder or 1 small fresh red chilli, finely sliced

• 1-inch fresh ginger, grated

• 1 tsp garam masala

• 1 tsp truffle oil

• Sea salt and black pepper, to taste

1 In a large saucepan, add the truffle oil, ginger, chilli and spices with 2 tbsp of coconut milk liquid and sauté for a minute.

2 Add the pumpkin pieces and potato and sauté for 5 minutes.

3 Add the chickpeas, tomato purée and water and mix. Turn heat down and simmer gently for 20 minutes (until veg are cooked and tender).

4 Add the spinach, put the lid on and steam until leaves have wilted.

5 Add salt and pepper, to taste.

6 Add the coconut milk and stir.

7 Serve with rice of your choice or quinoa and top with a tablespoon of coconut yoghurt for that extra creaminess.

Optional extras: Add any veggies you love (and that perhaps need to be used up, therefore reducing food waste!) into the mix — peppers, soya beans, carrots, peas etc.