Pumpkin and chickpea Thai red curry with coriander and yoghurt
21 February 2018
Ingredients
- olive oil, 1 tbsp
- brown onion, 1 (diced)
- garlic, 1-2 tsp (minced)
- pumpkin, 1 kg (chunks)
- red curry paste, 1/2 jar
- diced tomatoes, 1 can
- chickpeas, 1 can
- coconut milk, 1/2 can (I make it up from powder)
- coriander, handful
- natural yoghurt, to taste
- rice, 1 cup (I use jasmine)
Instructions
- Heat olive oil over medium to high heat then add diced onion and minced garlic. Start cooking rice in rice cooker if using.
- When onion has started to soften, add pumpkin and curry paste and stir occasionally for about 5 minutes until fragrant.
- Add diced tomatoes, reduce heat and simmer, covered, for about 20 minutes until pumpkin is tender. Check tenderness occasionally with a fork.
- Meanwhile, cook rice according to packet directions.
- Add chickpeas and coconut milk to curry and stir to combine. Cook until heated through. Season to taste.
- Serve over rice with coriander and natural yoghurt. Enjoy!