Ingredients
500g pumpkin diced
1 tin chickpeas
2 brown onions (diced)
4 tbs curry paste (see recipe)
2 tins coconut cream
1 bunch fresh coriander chopped
1 bunch Thai basil
1 bulb of ginger grated
3 cloves of garlic grated
generous dash of sweet chili sauce, to taste.
Salt and pepper
Jasmin rice
Method
Roast the diced pumpkin in the oven for 12-15 mins on 200 degrees Celsius
Saute the onion, garlic, ginger, coriander and Thai basil together. Add the curry paste and cook out. Add the sweet chili and chickpeas and cook together for 5 minutes. Then add the coconut cream and pumpkin. Bring to the boil and simmer on a low heat for 1-2 hours. Serve with steamed Jasmin rice.
Glen Galloway
Chef
The post Very mild chickpea and pumpkin Thai style curry appeared first on John Colet School.
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