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Pumpkin and Chickpea Curry

Ingredients

  • 2 tablespoons curry paste
  • 1 kg pumpkin cut into 3cm pieces
  • 420 g can chick peas drained
  • 140 ml coconut milk
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Method

  1. Heat a wok or deep frying pan (with a lid) to low heat.
  2. Add the curry paste and gently stir-fry for a minute or so.
  3. Add the pumpkin and coconut milk with 1cup water. Cover with a lid and bring to the boil and gently simmer until the pumpkin is almost cooked.
  4. Add your chickpeas and continue to simmer for another 10-15 minutes.
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