Step 1

Heat oil in a large pan then add the onion and salt. Saute to soften. Add the curry paste and fry off for a minute or so. Add the cumin and coriander.

Step 2

Add pumpkin, coconut cream, stock and soy sauce. Bring to boil then reduce heat and simmer gently for 20 minutes. Don't let the pumpkin completely break up. We like to see bits of pumpkin.

Step 3

Add the chickpeas and continue to simmer for 10 more minutes. Check for seasoning and add more curry paste if you think it needs it. Adjust thickness with more stock if needed.

Step 4

Place a spoonful of rice into the bottom of the bowls then ladle over the fragrant hotpot. Sprinkle with parsley.

Step 5

Serve and enjoy.