Pumpkin and Chickpea Curry

This recipe by Lorena Lys delivers a rich, flavour-packed curry with creamy coconut and tender vegetables. Hearty, vibrant and perfect with a side of rice.

Serves

8

Prep Time

10 min

Cook Time

35 min

Ingredients

2 tbsp olive oil
2 medium onions, sliced
2-3 garlic, minced
1 tin of Maesri red curry paste
2 x 400 g tins of chickpeas, drained and rinsed
2 red capsicums, chopped
100 g fresh baby corn
2 cups frozen green peas
800-900 g pumpkin, cubed
1 x 400 ml can of coconut cream
1 x 400 ml can of coconut milk
1 tbsp fish sauce
Juice of 1 lime
Coriander leaves and fresh chilli to garnish
Steamed white rice, to serve

Method

Set the dial on the Tefal Easy Banquet Electric Frypan to medium/high and fry the onions and garlic in the olive oil for 2-3 minutes until translucent.
Add the tin of curry paste and continue to fry for another 2 minutes.
Stir in the coconut milk, coconut cream and fish sauce until well combined.
Add the pumpkin, capsicum and corn and lower the heat to medium/low, simmering for 25-30 minutes with the lid on until the vegetables are cooked.
Stir in the peas and chickpeas and cook for another two minutes.
Serve in bowls with white rice, squeeze of lime, fresh sliced chilli and chopped coriander. Enjoy!

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