Ingredients
- 2 cups cubed pumpkin
- Half onion diced
- Coconut milk 1 tin
- Yellow curry paste 2 tablespoons
- Chickpeas 1 tin
- Spinach 1 cup
- Coriander to garnish
Method
- Fry onion and pumpkin and curry paste for 5 mins.
- Add coconut milk and let gently boil for 10 mins to cook pumpkin through.
- Add chick peas and spinach. Stir and cook for 5 mins.
- Serve up with a garnish of coriander and side of bread or rice..
Product used in recipe
- TCC - Premium Coconut Milk
- Valcom - Valcom Curry Paste Yellow
