Chickpea and Pumpkin Curry Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 20 bay leaves
• 1 chunky cut carrot
• 420g chickpeas drained
• 1 chili finely sliced
• 140ml coconut milk (powdered coconut milk is really useful and is what I used)
• 2 tbsp coriander powder
• 1 tsp curry powder
• 1 piece fresh ginger finely chopped
• 4 cloves garlic thinly sliced
• 2 tbsp oil
• 1 onion finely sliced
• 1 kg pumpkin cut into small chunks
• 1 tsp turmeric
• 3 cups of water (750ml)

Instructions:

1. Heat 1 tbsp oil and cook the onions until browned.
2. Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.
3. Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.