Yellow Pumpkin Curry

Method

• Preheat an oven to 180 degrees Celsius
• Place the chopped pumpkin on a baking tray, drizzle with oil, dust with salt and pepper and roast for 30 minutes or until tender
• In a large frypan, heat the coconut oil and add the curry paste, cooking through for one minute
• Add the coconut cream and bring it to the boil, reducing to a simmer for approximately 3 minutes
• Add the chickpeas, capsicum, peanuts and maple syrup
• Add in the roasted pumpkin and stir through
• Finally, add the spring onion, stir through for a minute and take off the heat
• Serve immediately with the chopped coriander
• You could enjoy this curry own its own, with rice, roti bread or noodles, it’s up to you!