This easy-to-follow pumpkin and chickpea curry recipe using 4 or less ingredients is for busy people who want fantastic food - fast!
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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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