Pumpkin, Chickpea and Coconut Curry | Health and Wellbeing Queensland

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium brown onion, finely diced
• 4 garlic cloves, crushed
• 3 teaspoons finely grated ginger
• 1 long red chilli, deseeded and finely chopped
• 1 bunch fresh coriander, leaves and stalks finely chopped
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Cracked black pepper
• 400g can diced tomatoes (no added salt)
• 400mL can light coconut milk
• 800g pumpkin, peeled and chopped into 3cm cubes
• 420g can chickpeas (no added salt), drained and rinsed (Note: 235g once drained)
• 1 cup basmati rice
• 1 lime, juiced