Chickpea, Coconut and Pumpkin Curry
A delicious home-made vegetarian curry using culinary spices, vegetables, chickpeas and coconut cream.
Ingredients
- 1 Brown Onion Chopped
- 3 Cloves Garlic Chopped
- 1 Cup Pumpkin Diced
- 1 Zucchini Diced
- 2 Tsp Cumin Ground
- 2 Tsp Turmeric Ground
- 1 Tsp Coriander Ground
- 1 Tsp Fennel Seeds
- 1/4 Tsp Cayenne Pepper Ground - add to taste or fresh chilli
- 1/2 Tsp Thyme Dried
- 1 Tomato Large Ripe
- 1 Can Coconut Cream Or Coconut Milk
- 2 cups chickpeas Or 1 can organic BPA free chickpeas
Instructions
- Soak raw chickpeas for 24-48 hours, then simmer in water for 30mins with a little wakame or other seaweed to aid digestion.
- Add all ingredients to a casserole dish
- 40 minutes in a moderate oven (fan forced)
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