+This is a great Friday night or weekend curry. It's a tasty, cheaper and healthier alternative to store-bought curry. For more tasty family meal ideas go to www.feedingourfamilies.org.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:5 - 6By:Feeding Our FamilesIngredients1 tablespoon vegetable oil 1 large onion, chopped 3 teaspoons pre-prepared crushed garlic 500 grams pumpkin, peeled and chopped into bite-size bits 1/2 cauliflower, chopped into bite-size bits 1 jar curry simmer sauce (350g jar), eg Madras or Tikka Masala 1 can Indian-spiced tomatoes (400g can) 1/2 cup water 1 can chickpeas (420 gram can), drained 1/2 bag loose-leaf frozen spinach (350g bag)InstructionsHeat oil in large saucepan. Add onion and garlic, and cook for a few minutes. Add pumpkin and cauliflower, and cook for another 5 minutes. Add curry sauce, tomatoes and water. Simmer gently for around 15 minutes or until vegetables are cooked. If the curry starts to dry out and stick to the bottom of the pot, add a bit more water. Add chickpeas and spinach. Cook for another 5 minutes. Serve with rice.