This rich and hearty curry will appeal to both vegetarians and meat eaters.
Credit by: KingOfChef
Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and golden.
Add pumpkin, beans, chickpeas, curry sauce and water. Cover and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until vegetables are tender.
Meanwhile, cook the rice in a large saucepan of salted boiling water following packet directions, or until tender. Drain and cover to keep warm.
While the curry and rice are cooking, finely chop the tomatoes and cucumber, and roughly chop the coriander. Place the tomato, cucumber and coriander in a small bowl and stir to combine.
Serve the vegetable and chickpea curry over the rice, accompanied by the tomato mixture.