Chickpea & Vegie Curry

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion
• 1 clove of garlic
• ½ teaspoon ginger
• 1 carrot
• 75g pumpkin
• ½ head of broccoli
• ½ head of cauliflower
• 75g green beans
• 400g can of chickpeas
• 2 tablespoons of red curry paste
• 400g can of coconut flavoured evaporated milk
• Cooked rice and Greek yoghurt for serving

Method

1. Slice onion. Crush garlic. Grate ginger.
2. Dice carrot, pumpkin, broccoli and cauliflower.
3. Slice green beans. Drain and rinse chickpeas, set aside.
4. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring, over medium heat until the onion has softened.
5. Stir in the curry paste.
6. Add carrot, pumpkin, broccoli, cauliflower and evaporated milk. Turn the heat down to low and simmer, covered, for 20 minutes.
7. Add green beans and chickpeas and cook for a further 5 minutes or until vegetables are tender.
8. Serve with rice and a dollop of Greek yoghurt.