Creamy chickpea and vegetable curry

Ingredients

• 2 tsp vegetable oil
• 2 tbsp madras curry paste
• 1 cup massel vegetable liquid stock
• 400ml can light coconut cream
• 1 large red capsicum, cut into 2cm pieces
• 1kg pumpkin, cut into 2cm pieces
• 1 small cauliflower, trimmed, cut into florets
• 3 tomatoes, roughly chopped
• 300g green beans, trimmed, halved
• 400g can chickpeas, drained, rinsed
• 1 lebanese cucumber, grated
• 2 tbsp fresh coriander leaves, chopped, plus extra to serve
• 1 cup plain greek-style yoghurt
• 4 coles kitchen plain naan, warmed

Method

1. Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer.
2. Add coconut cream, capsicum and pumpkin. Season. Cover. Cook for 10mins. Add cauliflower and tomato. Cook for 10 minutes. Add beans and chickpeas. Cook for a further 5 minutes or until beans are just tender.
3. Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.