Pumpkin, chickpea and tomato curry

Step 1

Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes until they become aromatic.

Step 2

Add the coconut milk, 1 cup (250ml) water and the chickpeas, then reduce the heat to a gentle simmer. Season to taste with salt and pepper and cook for 15 minutes or until the sauce has thickened and the pumpkin is tender.

Step 3

Remove from the heat and stir through the lemon juice. Top with flaked almonds, mint and coriander, and serve with rice.