Pumpkin, Chickpea & Spinach Curry - Vegan Recipe

Ingredients

• 1 tablespoon oil
• 1/2 onion, finely sliced
• 1/4 cup vegan yellow curry paste*
• 400 ml tin light coconut milk
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce
• 500 g Kent pumpkin, skin removed and cut into 2-3 cm pieces
• 400 g tin chickpeas, rinsed and drained
• 2 cups baby spinach
• [To serve]
• Quinoa or steamed rice
• 2 tablespoons roasted peanuts
• 2 tablespoons coriander leaves, chopped