Chickpea and Pumpkin Curry

Ingredients

• •20 bay leaves
• •1 chunky cut carrot
• •420 g chickpeas
• •1 chili pepper
• •140 ml coconut milk
• •2 tbsp coriander powder
• •1 tsp curry powder
• •1 piece ginger
• •4 cloves garlic
• •2 tbsp oil
• •1 onion
• •1 kg pumpkin
• •1 tsp turmeric
• •750 ml water

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Method

From foodista.com — read the original

1. 1Heat 1 tbsp oil and cook the onions until browned.
2. 2Add 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. 3Add 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.
4. 4Cook for a further 10 minutes on a low heat or until the pumpkin in soft. Make sure to pull the bay leaves out.