Pumpkin and chickpea Thai red curry with coriander and yoghurt

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.
Add chickpeas and coconut milk to curry and stir to combine. Cook until heated through. Season to taste.
Meanwhile, cook rice according to packet directions.
Serve over rice with coriander and natural yoghurt. Enjoy!