Chickpea, Pumpkin and Cauliflower curry
All curries taste great and this one can be varied in many ways.Change the curry paste, add your choice of meat or chicken.
Servings: 4 people
Equipment
- Deep frypan10
Ingredients
- 10 ml Cold Pressed Olive Oil Extra Virgin
- 1 clove Garlic
- 1 Medium Onion - Red Diced
- 30 ml Curry Paste Thai Red or Green
- 10 ml Fish Sauce
- 5 ml Sugar - Raw
- 125 ml Vegetable Stock
- 1 400g can Coconut Milk Lite
- 800 grams Pumpkin cubed
- 0.5 small Cauliflower break into pieces
- 1 400g can Chickpeas Drained and rinsed
- 70 grams Cashew nuts Toasted
Instructions
- Gently fry the garlic and onion in oil until soft.
- Add the curry paste and stir well.
- Add coconut milk, stock, sugar and Fish sauce.
- Bring to a simmer.
- Add pumpkin and Cauliflower.
- Simmer for about 30 minutes until the vegetables are tender.
- Add the Chickpeas and cook for another 5 minutes.
- Serve this curry with rice, and sprinkle the cashews over the top.
- Enjoy.
