1. Preheat oven to 200C/180C fan-forced. 2. Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. add chickpeas and peas; cook uncovered, about 5 minutes or until pumpkn is tender. Remove from oven; sprinkle with coriander. 3. Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying an; remove from pan. 4. Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat. 5. Serve pumpkin mixture and lamb drizzled with coconut sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
