Method
- Heat oil in a large frying pan. Add onion, garlic and curry paste. Cook for 1 to 2 minutes, stirring often.
- Add coconut milk, stock (or water), pumpkin, carrot, vegetables and chickpeas or lentils.
- Simmer for 20 minutes or until vegetables are tender.
- Serve with rice.
Notes
You can buy vegetable stock powder at supermarkets. Mix 1 teaspoon of stock into 1 cup of warm water to make 1 cup of vegetable stock.
If the curry is too thick for your liking, add a little water.
Use any mixture of vegetables you have on hand, such as:
- Corn kernels (frozen, canned or fresh)
- Kumara
- Capsicum
- Parsnip
- Cauliflower
- Broccoli
- Frozen peas
- Beans
Last reviewed
