2cupsChickpeas or LentilsCanned or rehydrated/soaked
1tinCoconut Cream
Instructions
Cut the pumpkin into sections and place in a lightly oiled baking tray.
Sauté the onion and garlic in a pan until translucent.
Add the curry paste and heat until the aromas release (a few minutes or so).
Add the chickpeas/lentils and the coconut cream and mix well.
Pour the mixture over the pumpkin sections and place in the oven at 180 degrees until the pumpkin is cooked to your liking (1 to 1.5 hours).
Notes
I could not think of a better way to use up the last of our home grown pumpkin! This recipe and some variations of it are sure to be used over our coming Winter. We hope you enjoy!P.S. I miss Pete's wonderful photo taking skills too! ;)