Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread.