Goan Pumpkin Curry

1 Jar Goan Curry Cooking Sauce 200g Peeled and Diced Pumpkin 1 Tin of Chickpeas, Drained 1tbsp Cooking Oil ½ tsp Crushed Black Pepper Sprig of Coriander Salt to Taste

Preheat the oven to 220C. Marinate the diced pumpkin with oil, salt and crushed black pepper. Place the marinated pumpkin on an oven tray, and roast for around 20 minutes or until the pieces of pumpkin are cooked through. Heat the Goan Cooking Sauce in a pan (swirl the jar with a little water to make sure you’ve got all the remnants), add the chickpeas, cooked pumpkin, and salt to the sauce and bring to a boil. Turn the heat down and then simmer for a further 5 minutes. Garnish with a sprig of coriander. Serve with Basmati rice.