Vegetable and chickpea curry

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 5 minutes or until soft and golden.

Step 2

Add pumpkin, beans, chickpeas, curry sauce and water. Cover and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until vegetables are tender.

Step 3

Meanwhile, cook the rice in a large saucepan of salted boiling water following packet directions, or until tender. Drain and cover to keep warm.

Step 4

While the curry and rice are cooking, finely chop the tomatoes and cucumber, and roughly chop the coriander. Place the tomato, cucumber and coriander in a small bowl and stir to combine.

Step 5

Serve the vegetable and chickpea curry over the rice, accompanied by the tomato mixture.