- Spice Paste:½ white onion, roughly chopped1 large red chilli, stalk removed and cut into 350g fresh ginger, peeled, roughly chopped2 garlic cloves, peeled and halved15g fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)1 tsp ground coriander½ tsp ground cinnamon1 tsp salt1 tbsp olive oil1 x 400ml tin TCC coconut milk (light or regular)350ml vegetable stock1 x 400g tin chopped tomatoes800g pumpkin, cut into pieces1 x 400g can chickpeasTo serve:fresh chopped coriandergreek yoghurtchopped peanutscooked rice
- Put all spice paste ingredients into food processor and blend to a paste. Fry paste in oil in heated saucepan for 2-3minutes. Add coconut milk, stock, pumpkin and chickpeas and cook until pumpkin is tender. Serve with rice, coriander and yoghurt. This recipe freezes well. Serves 6.
Brands and product used
- TCC - Coconut Milk