Moussaka with pumpkin, sweet potato, chicken and feta

1. Heat 1 tbsp olive oil in a large pan and fry the minced chicken. Break it up into nice small pieces with your spoon and let it brown well. Take the meat out of the pan and set aside.
2. Meanwhile, peel the sweet potatoes and the pumpkin. Cut half of the sweet potato, pumpkin and aubergine into thin slices. Cut the other half into small cubes. You can do this by hand, in a food processor, or you can grate them.
3. Chop the onion and leek very finely. Fry them in the same pan with another 1 tbsp olive oil.
4. Add the tomato paste and the diced vegetables and stir well.
5. Pour in the chicken stock. Add the curry powder, paprika and chilli flakes if using, and season with pepper and salt.
6. Core the tomatoes, dice them and add them to the sauce. Let everything simmer with the lid on for 10 to 15 minutes.
7. Preheat the oven to 180 °C. Lay the slices of aubergine, sweet potato and pumpkin in an overlapping layer on a baking tray lined with baking paper. Spray them with a little olive oil and bake for 15 minutes.
8. Meanwhile, blend the sauce. Use a blender for a smooth sauce, or a hand blender if you like it a bit chunky. It's up to you. Return the mince to the sauce. Now you have a fantastic, rich, thick vegetable and mince sauce.
9. Spoon half of the sauce into another bowl. Layer half of the baked slices over the sauce left in the pan and crumble half of the feta over the top.
10. Spoon the rest of the sauce on top. Finish with the remaining vegetable slices and the rest of the feta.
11. Put the moussaka back in the oven at 180 °C for another 25 minutes. Finish with fresh basil and serve.

Storage

In the fridge: up to 3 days, covered in the oven dish or in an airtight container.
In the freezer: no problem, for up to 3 months. Freeze in portions and let them thaw overnight in the fridge.
Reheating: it's best in the oven at 180 °C, for 15 to 20 minutes, covered with foil. For a single portion, the microwave works fine too.