- Prep all vegetables.
- In a heated pan, add coconut oil and fry garlic, onion and shallots.
- Add the curry powder, tomatoes, coconut milk and bay leaves – bring to a boil.
- Add the pumpkin and chickpeas – reduce to a low heat and cover with a lid for 20-30 mins.
- Serve with white rice and some fresh coriander for presentation.