Easy Pumpkin and Chickpea Curry

• 3 cups diced pumpkin
• 2 onions chopped
• 1 tbsp olive oil
• 2 tins Indian flavoured tomatoes
• 2 cups chickpeas cooked and drained
• 300 ml light coconut cream

1. Cook pumpkin in microwave until just tender
2. Fry onion lightly until tender
3. Add pumpkin, chickpeas, tomatoes and cream
4. Heat through
5. Serve with rice and garnish with corriander