Pumpkin and chickpea curry with beans and zucchini

Ingredients

• Pumpkin 600gm
• 1 brown onion
• 300gm green beans
• 1 can of drained chickpeas
• 1 medium zucchini
• 3 tsp Thai curry paste
• 2 165ml cans of Valcom Premium Coconut Milk

Method

1. Soften sliced onion over medium heat in some olive oil, or neutral oil of your preference Stir curry paste into onion once softened
2. Cut pumpkin into approximately 1 inch cubes, stir through the onion and curry mix, add ~ 150ml water. Cover and simmer for 10-15 mins
3. Trim beans and stir through. Add coconut milk and bring back to a simmer for 5 minutes
4. Add can of chickpeas and zucchini that has been sliced into 2cm diagonals.Optional - add in chopped spinachSimmer for another 5 mins
5. Serve with love! (and rice)

Product used in recipe

• VALCOM - VALCOM COCONUT MILK