Here’s a vegetarian meal! I took the kids to Australia for a month during northern summer and this was such an easy to cook, nutritious and warming meal that was made in a kitchen which wasn’t my own. You know what it’s like to travel and be out of your comfort zone, cooking with appliances and utensils that aren’t yours? This meal is easy in any kitchen, with whatever pots and pans are available. And Australia in the winter has amazing pumpkin and sweet potato that just needs to be used. In Bahrain we do get Australian sweet potato and it’s something I buy regardless of cost as that beautiful sweetness and vibrant colour is a wonderful reminder of home

This recipe is another one that is as easy or as complex as you’d like to make it. I went to the shops and bought a tin of chickpeas, time of coconut milk, pumpkin, sweet potato, baby spinach and a curry spice blend. It all cooks together in a heavy based fry pan and is served with rice. You could make your own spice blend or use a heavier curry paste. You could also add a greater variety of vegetables depending on what you like and what you have available

Hope you’re loving easy food

PUMPKIN AND CHICKPEA CIRRY

1kg pumpkin (whichever looks deep orange and delicious), chopped in to 2cm cubes

1 orange sweet potato, chopped in to 2cm cubes

400g tin of chickpeas

400g tin of coconut milk

2 Tbsp curry powder (whichever type you like)

3 handfuls baby spinach

1Tbsp of coconut oil

Cooked rice and yoghurt to serve

In a heavy based saucepan or fry pan heat up the coconut oil

Add the spice mix and gently heat

Add the pumpkin, sweet potato and chickpeas. Coat with the spices

Add the coconut milk, and one cup of water

Simmer gently for half an hour, until the vegetables are cooked

Season with salt to your liking

Before serving add the spinach

Serve hot with rice and a scoop of yoghurt