Quick Mild Vegetarian Curry

2 tbs Korma Curry Paste (Patak’s works)

2 tbs grape-seed oil

1/2 tsp ground cinnamon

1 tsp ground ginger

1 400 ml can chick peas

1 400 ml can chopped tomatoes (annalisa brand works)

1 400 ml can coconut milk

250g butternut pumpkin diced (coles diced pumpkin works)

500 ml chicken stock

1 tbs honey

coriander leaves to serve

Heat the curry paste and vegetable oil in a large frying pan on medium high heat and fry until aromatic, 1-2 minutes.

Add cinnamon and ginger, cook for 1-2 minutes.

Add the remaining ingredients.

Bring to the boil, turn down the heat and simmer for 20 minutes.

Try this served with rice and vegan balls or vegetarian balls or meatballs.

Try this with 200g of Paneer, cut into 1 cm cubes and also try mashing half of the pumpkin once it has cooked and returning it to the pan with the rest of the sauce. This will create a thicker consistency.