2 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, crushed

625g butternut pumpkin, peeled, cubed

1 tbsp Madras curry powder

800g can peeled tomatoes

440g can red kidney beans, rinsed and drained

150g baby spinach leaves

warm naan bread, to serve

mango chutney, to serve


  • Step 1 Heat 1 1/2 tablespoons oil in a large saucepan over medium-high heat.
  • Step 2 Add onion and garlic cloves. Cook 3 to 4 minutes, stirring. Add pumpkin. Cook 3 minutes, stirring. Stir in curry powder. Cook 1 minute, stirring constantly.
  • Step 3 Add tomatoes and roughly chop, using a metal spoon. Stir in kidney beans. Cover and bring to the boil, stirring often. Gently boil over medium heat for 10 minutes, stirring often. Uncover and cook for 2 minutes or until slightly reduced.
  • Step 4 Toss through spinach, cooking until just wilted. Spoon curry into serving bowls. Serve with naan bread and chutney.