Pumpkin and Chickpea Curry with Brown Rice
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
Heat the coconut oil in a pan then add the onion and Thai curry paste.
Saute then add the pumpkin and stock.
Simmer for 30-40 mins until pumpkin is soft.
Cook the brown rice as per the packet instructions.
Add the chick peas and coconut milk and simmer for another 5-10 minutes.
Serve on some spinach leaves with the rice.