- 1 small white onion
- 1/2 tsp garlic powder
- 1 tbsp curry powder
- 1 tbsp tomato purée
- 1/2 vegetable stock cube
- 1 can canned coconut milk
- 1 kg pumpkin
- 150 g frozen peas
- 1 can chickpeas
- salt and pepper to taste
1. Before you start cooking, prepare your pumpkin by cutting it up into chunks and cutting off the outer skin.
2. Cut up your onions into small pieces and with a splash of water cook them on high heat.
3. Add your garlic powder, curry powder, vegetable stock and tomato puree and mix it all. together off the heat, then cook them all together for just under a minute to let the flavors mix.
4. Add your pumpkin in and mix it well with the paste you have created and cook on a lower heat for a few minutes.
5. Add small bits of water as you go along to stop the paste from burning to the bottom of your saucepan.
6. Next, add your whole tin of coconut milk and stir it into the pumpkin mix.
7. Once your coconut milk has warmed up, add your drained and washed chickpeas and peas into the pan and add additional water to make sure the pumpkin is covered in liquid.
8. On medium heat cook your curry for roughly 20-30 minutes by stirring it occasionally and taste test to see whether you need to add anymore more seasonings for your acquired taste.
9. After 20 minutes take a fork to check if the pumpkin is nice and soft and remove the pan from the heat.
10. It is now ready to be served!
Photo: Laura Papp