How to make it

  • Heat oil in large saucepan; cook onion and garlic, until onion softens. Add paste; cook stirring, until fragrant. Stir in stock and the water; bring to a boil. Add pumpkin, reduce heat. Simmer, covered 15 minutes or until pumpkin is almost tender.
  • Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender. Drain. Cover to keep warm.
  • Add chickpeas and peas to curry, cook, stirring, until hot. Stir in cream and coriander. Serve curry with rice.

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
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    " It was good "
    bea ate it and said...
    yum! this curry was delicious. I also added a small sweet potato and used coconut cream as i didn't have any other cream. sooooo yummy. great with pappadams and rice. thanks;)
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    " It was excellent "
    bluewaterandsand ate it and said...
    Looks great!
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