Chickpea and Pumpkin Curry Recipe

Add the pumpkin and carrot chunks to the pot, stirring well to coat them in the fragrant curry paste.

Pour in the 750 ml water, add the 20 bay leaves, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 10 minutes.

Stir in the 420 g chickpeas and 140 ml coconut milk. Continue to cook on a low heat for another 10 minutes, or until the pumpkin is tender enough to pierce easily with a fork. Before serving, remember to remove the bay leaves.