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  • 2 tablespoons curry paste

  • 1 kg pumpkin cut into 3cm pieces

  • 420 g can chick peas drained

  • 140 ml Coconut milk


  • 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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