How to Make Pumpkin and chickpea curry Recipe?
Credit by: KingOfChef
Heat a large, non-stick saucepan over medium heat. Add onion and 1 tablespoon cold water. Cook, stirring, for 2 minutes or until onion is soft. Add curry paste. Cook, stirring, for 30 seconds or until aromatic. Add stock. Increase heat to high and bring to the boil. Boil, uncovered, for 10 minutes or until mixture thickens.
Reduce heat to medium-low. Add evaporated milk, zucchini, pumpkin and chickpeas. Cover and simmer for 15 minutes or until vegetables are tender. Stir through coriander.
Spoon rice into bowls. Ladle over curry. Serve with lemon wedges.