Pumpkin, Spinach and Chickpea Curry | Recipes For Food Lovers Including Cooking Tips At Foodlovers.c

Ingredients

• 2 tablespoons neutral flavoured oil
• 3 tablespoons (depending on brand) Thai yellow curry paste
• 1 medium sized red onion, finely chopped
• 2 cloves garlic, finely chopped
• 500g pumpkin, roughly chopped
• 1 tablespoon grated ginger
• juice and finely grated rind of 1 lime
• 500ml (2 cups) Campbells Real Vegetable Stock
• 400ml can coconut cream
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 400g can chickpeas, drained and rinsed
• 2 handfuls baby spinach leaves
• Crisp fried shallots and coriander leaves for garnish