date:Jul 17, 2014
he pumpkin, garlic and spices. Cook, stirring, for 1 min or until fragrant.
2. Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add chickpeas and simmer a further 10 mins or until pumpkin is just tender. Add coriander and season.
3. Spoon the curry into bowls. Top with yoghurt and extra coriander.