Chicken, pumpkin and bean curry

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.