Method
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant and onions are soft.
- Add curry paste, pumpkin and carrot and combine until fragrant.
- Stir in coconut milk, turn heat down to low and cover. Simmer for 15-20 minutes or until pumpkin and carrot are soft.
- Stir in chickpeas and lime juice, simmer until chickpeas heated through.
- Serve, sprinkle with parsley.
Nutrition tip
This recipe is high in dietary fibre, which can help reduce your risk of bowel cancer.
Red curry paste is generally suitable for a vegetarian diet, however some store-bought jars can contain shrimp or fish, so always read the label.
