¼ small pumpkin, diced into 1cm pieces
1 tin chickpeas, drained & rinsed
5 tbsp yellow curry paste
1 tin coconut cream
6 kaffir lime leaves
2cm piece ginger, grated
2 small red chillies
1 tbsp palm sugar
Fish sauce or salt to taste
Coriander to garnish
Using either a wok or medium sized saucepan, bring the coconut cream to the boil. Add the curry paste, stir until mixed in thoroughly. Add the lime leaves, ginger, chillies and palm sugar. Add a little salt or fish sauce.
Put the diced pumpkin into the curry sauce and simmer for 25-30mins or until the pumpkin is cooked. Add the chickpeas, simmer for a further 5mins. Season to taste.
Garnish with coriander and serve with rice.