Chickpea and Pumpkin Curry

I made this for tea last night and it was yummy... I pureed the leftovers with some extra coconut milk to freeze as soup.

Chickpea and Pumpkin Curry

Ingredients:

1 tablespoon vegetable oil

1 kg Butternut Pumpkin, peeled, seeded and roughly chopped

1 onion, cut into wedges

285g jar of mild Indian curry sauce

1/3 cup coconut milk (I doubled this amount)

400g can chickpeas

50g baby spinach leaves(I only had silver beet and I used the whole bunch lol...)

Coriander leaves to taste

1/2 Lebanese cucumber

2/3 cup plain European yoghurt

1 tablespoon fresh mint

Heat the oil in a large non-stick fry pan over medium heat. Add pumpkin and onion and cook for 8-10 mins until softened.

Add the curry sauce, coconut milk and 1 1/2 cups of water. Reduce the heat to medium low and simmer for 10 mins or until the pumpkin is completely tender.

Stir in the chickpeas, spinach and coriander. Cook for 3 mins to make sure the spinach is wilted, then serve with steamed rice and cucumber yoghurt.

Cucumber yoghurt

Seed and finely chop half a Lebanese cucumber. Mix with 2/3 cup plain European yoghurt ( I used Greek) and a tablespoon of finely chopped mint, and serve sprinkled with a little extra mint.

Pretty multicultural really - bit of Indian, some Lebanese and some Greek lol....... Is this what they call fusion cuisine?