Ingredients

• olive oil cooking spray
• 500g chicken thigh fillets, trimmed,
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 3 teaspoons madras curry powder (see note)
• 600g butternut pumpkin, deseeded, peeled, cut into 2.5cm cubes
• 400g can diced tomatoes
• 1 tablespoon tomato paste
• 400g can cannellini beans, drained, rinsed
• 60g baby spinach
• 1 1/3 cups basmati rice, rinsed

Method

• Step 1 Heat a large, non-stick frying pan over medium-high heat. Cut chicken into 3cm pieces and spray lightly with oil. Cook chicken, in 2 batches, stirring, for 1 to 2 minutes or until golden. Transfer to a plate.
• Step 2 Reduce heat to medium. Spray pan with oil and add onion. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and curry powder. Cook for 1 minute or until aromatic. Return chicken to pan. Add pumpkin, 1/2 cup cold water, tomatoes and tomato paste. Stir to combine.
• Step 3 Cover and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 8 to 10 minutes or until pumpkin is tender. Stir in beans and spinach. Cook for 1 to 2 minutes or until beans are heated through and spinach wilted.
• Step 4 Meanwhile, cook rice by absorption method on packet, until tender. Spoon rice into bowls. Spoon over curry and serve.