Total Time: 40 Minutes

Ingredients

• 1 can chickpeas

• 1 can coconut cream

• ½ butternut pumpkin

• ½ tsp turmeric powder

• ½ tsp salt

• 1 red chili

• 2 cloves garlic

• 1 small knob ginger

• 1 tbsp Yellow curry paste

• 1 tbsp coconut oil

• 1 onion For serving

• Coconut flakes

• Coriander

• Rice

• Peanuts

Method

1. The first thing you’ll want to do if serving with rice is prepare your rice according to the packaging and set aside when it is done.

2. While the rice is cooking, pulse the green chilli, garlic and ginger in a food processor until minced. Scrape down the sides using your handy spatula recommended above and pulse again. Add the chopped onion and pulse until finely chopped. Don’t pulse it too long or it will become watery!

3. Prepare the pumpkin by cutting off the skin and cutting it up to 1cmx1cm small cubes.

4. Heat the oil in the aforementioned saucepan over medium-high heat. Add the mixture from the food processor and cook until softened. You can stir occasionally while it cooks (which should only take 3-5 minutes). Add the ground turmeric, salt and curry paste, stir for another 2 minutes.

5. Now add the coconut cream to the herbs and spices in the pan. Let all the flavours infuse the coconut cream and then add the cubes of pumpkin and can of chickpeas.

6. Crank the heat down to a simmer and stir occasionally. Cook for roughly 10 minutes or until the pumpkin is soft yet still has some bite to it. Serve with rice (or naan) and top with coriander if you please.

 

Enjoy!