Chickpea and Pumpkin Curry
By: Elizabeth Ellory
Published: Saturday, February 11, 2012 - 7:07pm

Ingredients




1 tbs oil
1 onion finely sliced
Curry paste
1 kg pumpkin cut into small chunks
3 cups of water (750ml)
420g chickpeas drained
1 chunky cut carrot
140ml coconut milk (powdered coconut milk is really useful and is what I used)
20 bay leaves
To make the curry paste mix the following in a separate bowl;
1 tbs oil
1tsp curry powder
4 cm fresh ginger finely chopped
2 tbs coriander powder
4 cloves garlic thinly sliced
1 chili finely sliced
1 tsp tumeric

Preparation

1 1. Heat the oil and cook the onions until browned. 2 2. Add the curry paste and lightly fry for a minute or two. 3 3. Add the pumpkin and carrot chunks and coat in the paste. 4 4. Cover with the water and bring to the boil. Reduce the heat and simmer for 10 minutes. 5 5. Stir in the chickpeas and coconut milk. 6 6. Cook for a further 10 minutes on a low heat or until the pumpkin in soft. 7 7. Make sure to pull the bay leaves out if you can to avoid chewing on a leaf.

About

Chickpea and Pumpkin Curry