A pantry-friendly curry with chickpeas, pumpkin, coconut milk, and tomato.
1.5 cupsChickpeas
280 gPumpkin
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100 gOnion
10 gGarlic
10 gGinger
1.25 cupsCoconut Milk
220 gTomato Sauce
10 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Onion, Garlic, and Ginger in Cooking oil until softened.
Stir in Curry powder and cook for 1 minute.
Pour in Coconut Milk and Tomato Sauce and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Stir in Chickpeas and Pumpkin, then season with Salt and Black Pepper.