METHOD1. Heat oil in fry pan, once hot add in diced Onion, Fennel Seeds, Pimento Seeds, Tumeric, dried Onion Powder, Garlic and Salt. Mix. 2. Add Tomatoes, Capsicum, Chickpeas. Mix. 3. Stir in Coconut Milk, Walkerswood West Indian Curry Paste and Pumpkin Puree. 4. Simmer down and add in Lime and Thyme to garnish.
