|500 g||pumpkin — peeled and chopped|
|30 ml||vegetable oil|
|2||carrots — peeled and chopped|
|1||red pepper — seeded and sliced|
|1||garlic clove — crushed|
|30 ml||Pakco Curry Paste|
|1 x 115 g||Rhodes Quality Tomato Paste Cup|
|1 x 400 ml||coconut milk|
|1 x 400 g||Rhodes Quality Chickpeas|
Place the pumpkin in a medium saucepan of water and bring to the boil.
Cook until soft. Drain and puree using a blender or mash very well by hand until smooth.
Heat the oil in a heavy bottomed saucepan.
Add the onion and the carrots and fry until the vegetables begin to soften.
Add the red pepper and fry for a few minutes more.
Lower the heat and add the garlic and the Pakco Curry Paste.
Stir well to mix.
Stir in the Rhodes Quality Tomato Paste Cup and the coconut milk.
Stir in the pumpkin puree.
Bring the curry back to a high boil and add the broccoli and the Rhodes Quality Chickpeas.
Reduce the heat and simmer until the broccoli is tender.
Season to taste.
To serve, sprinkle with fresh coriander and serve over rice.