Recipe:

• 750g pumpkin, diced into 1” cubes
• 1 400g chickpeas, canned
• 1 large red onion, diced
• 2 tbsp olive oil
• 125g red Thai curry Paste, adjust qty to your preferred brand
• 2 tbsp light soy sauce
• 2 tsp brown sugar
• 1 400ml coconut milk
• 100g sugar snap peas
• 50g baby spinach leaves
• 1 fresh lime
• 2 tbsp fresh coriander, chopped

Serve with Jasmin Rice or Naan

1. Over a medium heat, add the oil in a large pan with the red onions. Sauté for 2-3 minutes until softened.
2. Add the diced pumpkin and continue to sauté for a further 5 minutes.
3. Add the red curry paste, soy sauce and brown sugar to the pan and coat the pumpkin with the spice paste.
4. Now add the coconut milk and simmer until the pumpkin is tender.
5. Add the sugar snaps and spinach to the curry for 5 minutes prior to serving.
6. Finish with the zest and juice of the lime, along with the chopped coriander and check seasoning.
7. Serve with your choice of rice or naan.