Pumpkin and Chickpea Curry
Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
Ingredients
- 2 tablespoons curry paste
- 1 kg pumpkin cut into 3cm pieces
- 420 g can chick peas drained
- 140 ml Coconut milk
Method
- Heat a wok or deep frying pan (with a lid) to low heat.
- Add the curry paste and gently stir-fry for a minute or so.
- 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.
- Add your chickpeas and continue to simmer for another 10-15 minutes.
