Aromatic vegan curry for a cold winter's evening meal! Use root vegetables of choice.
1 tin chick peas, drained
2 cups pumpkin, cut into 1 inch pieces
1/2 cup cauliflower florets
1 tblsp cooking oil
400ml coconut milk
Lime and coriander leaves to serve
1. Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Paste.
2. Add coconut milk, bring to gentle simmer and add pumpkin and chick peas.
3. Simmer till cooked (about 15min). Serve hot with rice, lime and fresh coriander.