1 tablespoon extra-virgin olive oil
1 onion, sliced
1 clove of garlic, crushed
½ tsp ginger, grated
2 tablespoons of red curry paste
1 carrot, diced
75g pumpkin, diced
½ head of broccoli, diced
½ head of cauliflower, diced
400g can of coconut flavoured evaporated milk
75g green beans, sliced
400g can of chickpeas, drained and rinsed
Cooked rice and Greek yoghurt for serving
- Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring, over medium heat until the onion has softened.
- Stir in the curry paste.
- Add carrot, pumpkin, broccoli, cauliflower and evaporated milk. Turn the heat down to low and simmer, covered, for 20 minutes.
- Add green beans and chickpeas and cook for a further 5 minutes or until vegetables are tender.
- Serve with rice and a dollop of Greek yoghurt.