This is a delicious curry filled with lots of different vegetables and chickpeas. This recipe is flexible in that you can use different vegetables, depending on what you have in the fridge that needs to be used. You can brown some strips of chicken thigh fillets in place of chickpeas. The curry also freezes well, perfect for a ready made meal during a busy working week.
1 onion, halved and sliced thinly
3 garlic cloves, finely chopped
3 heaped tablespoons korma or tikka masala curry paste
400g can crushed tomatoes
270mL can coconut milk or coconut cream
300g pumpkin, peeled and cubed
150g broccoli, florets cut into small pieces
50g snow peas, sliced diagonally
1 small zucchini, sliced
50g frozen peas
420g can chickpeas, drained
In a large saucepan, heat oil over medium heat. Add onion and cook for about 5 minutes, or until the onion has softened. Add garlic and cook for a couple of minutes. Than add curry paste and cook for 1 minute or until aromatic.
Add pumpkin cubes, crushed tomatoes and coconut milk. Stir and bring to the boil, then reduce the heat to simmer for about 20 to 25 minutes. Stirring every now then.
Add broccoli and continue to simmer for another 5 minutes. Than add zucchini, peas and chickpeas. Continue to cook for another 10 minutes.
Serve curry with rice.