Thai pumpkin and chickpea curry
1 medium, finely chopped
2 clove(s), crushed
1 tbs, grated
Red curry paste
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g)
350 g, peeled, cut into 3cm pieces
150 g, trimmed
Sugar snap peas
120 g, trimmed
Powdered coconut milk
- Heat oil in a large saucepan over high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add ginger, curry paste and tomato paste. Cook, stirring, for 1 minute or until fragrant.
- Add passata and 1½ cups (375ml) water and bring to the boil. Reduce heat to medium and add chickpeas and pumpkin. Simmer, uncovered, stirring occasionally, for 15–20 minutes or until sauce thickens and vegetables are tender.
- Add snow peas and sugar snap peas. Simmer, uncovered, for 5 minutes or until tender. Stir in coconut milk powder. Sprinkle curry with coriander and serve with rice.