Pumpkin, Chickpea and Fish Curry

Ingredients

• 2 tsp ground Ground coriander
• 1 tsp ground Ground turmeric
• 1 tsp ground Ground chilli
• 800g / 28.22oz cut into 3 cm cubes Peeled pumpkin
• 400g / 14.11oz drained and rinsed Chickpeas
• 500ml / 16.91fl oz Chicken stock
• 500g / 17.64oz cut into large cubes Skinless white fish fillets
• 12 peeled and deveined
• tails intact Raw king prawns
• 1/2 cup roughly chopped Coriander leaves
• 120g / 4.23oz Baby spinach
• 1 Lime juice
• 1 tbsp Extra virgin olive oil
• 1 finely diced Brown onion
• pinch Salt
• 1 crushed Garlic clove
• 3 cm piece peeled and grated Ginger
• 1 tbsp ground Ground cumin

Preparation

1. Heat 1 tbsp extra virgin olive oil in a frying pan over medium heat.
2. Add 1 finely diced brown onion and a pinch of salt. Sauté for 2-3 minutes.
3. Add 1 crushed garlic clove and 3 cm piece of peeled and grated ginger. Cook for 1 minute.
4. Add 2 tsp ground coriander, 1 tsp ground turmeric, and 1 tsp ground chilli. Fry for 1 minute.
5. Stir in 800g peeled pumpkin, 400g chickpeas, and 500ml chicken stock. Cover and cook for 25 minutes.
6. Add 500g skinless white fish fillets and cook for another 2-3 minutes.
7. Add 12 raw king prawns and simmer for 2-3 minutes or until seafood is cooked.
8. Stir in 1/2 cup roughly chopped coriander leaves and 120g baby spinach.
9. Taste and season with lime juice, salt, and freshly ground black pepper.