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Pumpkin and Chickpea Curry



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Pumpkin and Chickpea Curry.


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