Joanna McMillan's Chicken & Chickpea Curry with Pumpkin & Spinach

Ingredients

• 1 brown onion
• 1/2 butternut pumpkin, peeled and diced
• 400g can of diced tomatoes
• 200g baby spinach
• 400g chicken thigh fillets, diced (visible fat trimmed)
• 400g chickpeas, drained and rinsed
• 1 tbl Cobram Estate Extra Virgin Olive Oil
• 1/4 cup water
• 1/4 cup red curry paste
• 1 cup salt reduced chicken stock
• 1/3 cup coconut milk

Method

1. Combine onion and Cobram Estate Extra Virgin Olive Oil in a medium sized pan and stir until onion softens. Add curry paste and gently fry until you smell the aromas. Add the water and stir to combine.
2. Add chicken and pumpkin and stir to coat with the curry paste. Add the tomatoes, stock and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer gently for 20 minutes or until pumpkin is tender.
3. Stir in chickpeas and spinach and simmer for two minutes, stirring occasionally, or until the spinach has wilted. Serve immediately.

With special thanks to our friend Dr. Joanna McMillan