Pumpkin Curry is a beautifully filling vegan main course. Perfect to make ahead of time and let all the flavours develop.
Quick Goan Paste
1-2Tbsp Oil or Water
1 onion roughly chopped
500g pumpkin/squash peeled and roughly chopped
400g tin chickpea
150ml Vegetable Stock
400ml Coconut milk
Coriander roughly chopped
1 lime, juice only
1 Green Chilli
Mix The Greedy Fox Goan seasoning with 1-2 tbsp oil/water to make a loose paste.
Sauce the onion over a medium heat in the loose paste for a few mins until soft.
Add the pumpkin to the onion and continue to sauce for 5mins.
Pour in the stock and coconut milk, simmer for 5 mins.
Add the chickpeas and mix, simmer for 10-15mins until the pumpkin is soft.
Squeeze in the lime juice and mix, scatter over the coriander and serve.
This Pumpkin curry is perfect served with rice and naan bread.
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