What's Happening at KAUNE'S . . . 

FEATURED RECIPE

Chickpea Pumpkin Yellow Curry

• 1 can chickpeas, drained
• ​2 cups pumpkin or butternut squash, cut into 1 inch pieces
• 1/2 cup cauliflower florets
• 1 Tbsp cooking oil
• 1/2 jar Mekhala Organic Yellow/Massaman Curry Paste
• 1 can coconut milk
• Lime wedges and cilantro leaves to serve

Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Paste. Add coconut milk, bring to gentle simmer and add pumpkin and chick peas. Simmer till cooked (about 10min). Serve hot with rice, lime and fresh coriander.

SERVES:  2 - 3
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RECIPE & PHOTO FROM:  Mekhala Living

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