Pumpkin and chickpea curry [vegan]

SERVING SIZE: 4-6

PREP TIME: 20 mins

COOK TIME: 40 mins

TOTAL TIME: 1 hr

Ingredient

• One quarter cup oil

• 500 grams chopped pumpkin

• 1 teaspoon black mustard seeds

• 1 brown onion finely chopped

• 4 teaspoons minced ginger

• 4 teaspoons minced garlic

• 1x 400 gram tinned chopped tomatoes

• 1x400 grams coconut milk

• 1 cup roasted cashews

• 1 teaspoon cinnamon

• 1 tablespoon garam masala

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon chilli powder

• 1/2 teaspoon paprika

• 1 tablespoon cumin powder

• 1 tablespoon coriander powder

• 2-3 teaspoons salt [according to taste]

• 1x 400 grams drained and rinsed chickpeas

• 2 green chillies finely sliced

• 1 bunch fresh coriander chopped

Method

Heat oil in a large solid frypan.

Add mustard seeds and cook till pop , only takes about 30 seconds

Add the garlic, ginger and chillies

Fry for about 1 minute

Add the rest of the dry spices [except salt]and fry gently for about 30 secs to 1 minute , make sure don't burn

Add the coconut milk, tomatoes and fresh coriander stir through

Add the pumpkin pieces and cook till soft will take about 30 minutes , then add the chickpeas and cashews, taste for salt , cook for another 5-10 minutes , delicious served with rice