Silverbeet and pumpkin curry

Ingredients

2 Tbsp	Olive oil
3	Garlic cloves, sliced
1 Tbsp	Fresh ginger, grated
1	Red chilli, chopped
500 g	Pumpkin, peeled and chopped (Main)
1 Tbsp	Ground coriander
1 Tbsp	Ground cumin
2 cans	Chickpeas
2 cans	Cherry tomatoes
½ bunche	Silverbeet, trimmed and chopped
1 to taste	Salt & freshly ground pepper
1 to serve	Steamed rice
1 to serve	Natural yoghurt

Directions

1. Heat the oil in a large deep-sided frying pan over medium heat. Add the garlic, ginger, chilli and pumpkin and cook for 10-15 minutes, or until just tender. Add the coriander and cumin and cook for 1 minute.
2. Rinse and drain the chickpeas, then add with tomatoes, silverbeet, salt and pepper, cover and cook for 3-5 minutes or until silverbeet has wilted.
3. Serve with steamed rice and yoghurt.

Tip:If you can't find canned cherry tomatoes, use chopped tomatoes instead.