Ingredients
Preparation Time: 10 minutes
Cooking Time: 15 minutes
(serves 4)
* 1 tbs peanut oil
* 1 white onion, chopped
* 2 tbs curry paste
* 1 kg pumpkin, cut into 3cm pieces
* 1 cup (250ml) water
* 420g can chickpeas, drained
* 140ml can coconut milk
* 2 tbs chopped fresh coriander
Method
1. Heat oil in large saucepan, cook onion, stirring about 3 minutes until soft. Add curry paste cook, stirring about 1 minute or until fragrant.
2. Add pumpkin, stir to coat in curry mixture. Stir in water, bring to a boil, simmer, covered about 10 minutes or until pumpkin is soft. Gently stir in chickpeas and coconut milk, cook, 2 minutes or until heated through. Sprinkle with coriander. Serve with cheese naan and cucumber raita, if desired.