Step 1

Preheat oven to 350ºF (180ºC) and roast cleaned and chopped pumpkin for 20 minutes, or until soft.

Step 2

Heat a large saucepot on medium high heat, add oil, onion, ginger, and garlic and saute for 2 minutes.

Step 3

Add aubergine and curry paste, stir to cook for a couple minutes.

Step 4

Add cooked cubed pumpkin, coconut milk, brown sugar, turmeric and pinch of salt and bring to simmer, then add chickpeas and lemon juice.

Step 5

Simmer for a good 10-15 minutes to meld flavours, adding veg broth if needed for thinner consistency.

Step 6

Remove from heat, let settle and serve over brown rice with additional veg for added boom!

Step 7

Serve with chilies, fresh coriander and coconut to garnish.