A quick and easy vegetarian curry with pumpkin, peas and chickpeas brought to another
level with coconut milk and my fragrant Cape Malay Curry blend.
1 tbsp coconut oil
1 onion, finely chopped
2 tbsp Spice Fusion Cape Malay Curry blend
1 stalk lemongrass (white park only), bruised
500g butternut pumpkin, peeled and cubed
150ml vegetable stock
½ cup frozen green peas
240ml can Ayam coconut milk
400g can chickpeas, drained and rinsed well
Sliced fresh chillies, optional
Chopped fresh parsley or coriander leaves
Heat coconut oil in a saucepan or frying pan and sauté onion until softened.
Add Cape Malay Curry blend and lemongrass and stir for 30 seconds or until fragrant.
Stir in pumpkin and mix well.
Add stock and coconut milk; bring to the boil, then turn heat down and simmer for about
10 minutes or until pumpkin is tender. Add chickpeas and green peas and heat through.
Remove lemongrass, then add a squeeze of lime juice.
Serve with sliced chillies, parsley or coriander, and lime cheeks.