Little coconut oil

1 large pumpkin diced (Butternut Squash is ok too but will need 2)

3 onion finely chopped

Thai curry paste (I used Red) – 2-3 spoons this will flavour without too much heat

2 Tin coconut Milk

Cup of veg or fish stock

3 Tins of chick peas

Spinach leaves to serve on

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1. Heat the coconut oil in a pan then add the onion and Thai curry paste.

2. Saute then add the pumpkin and stock.

3. Simmer for 30-40 mins until pumpkin is soft.

4. Cook the brown rice as per the packet instructions.

5. Add the chick peas and coconut milk and simmer for another 5-10 minutes.

6. Serve on some spinach leaves with the rice.