Summary

Ingredients

• 2 medium onion (s)
• 3 tablespoon sunflower oil
• 2 tablespoon curry powder
• 2 carrot (s)
• 500 g pumpkin meat (butternut)
• 0.5 ½ head cauliflower
• 1 can chickpeas
• 200 ml water
• 100 g spinach, fresh
• 1 lemon (s)
• 2 teaspoons salt
• some pepper

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Instructions

1. Dice the onions, peel and slice the carrots, peel and dice the pumpkin, clean the cauliflower and cut into small florets.
2. Steam the diced onions in a large deep pan with a lid in sunflower oil until translucent. Add the curry powder, stir well and heat in the pan for about 5 minutes. Then add the carrot slices, the pumpkin cubes, the cauliflower florets and the drained chickpeas to the pan. Add the water and mix everything together well so that the curry is well distributed in the vegetables. Cover and cook for about 15-20 minutes, until the vegetables are nice and soft. 5 minutes before the vegetables are ready, cut the spinach leaves into small pieces and mix in, add the lemon juice and season with salt and pepper.
3. If you are very hungry or are expecting a guest, you can serve rice with it. The curry also tastes really good on its own.