Pumpkin and Chickpea Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 1 large onion (s)
- 2 cloves garlic
- 1 curry paste
- 750 ml vegetable stock
- 1 glass chickpeas
- 400 g spinach leaves
- 1 can coconut milk
- salt and pepper
- Lemongrass, paste or powder
- chili
- turmeric
Print Recipe
Pin Recipe Instructions
- Core a small Hokkaido pumpkin and cut into bite-sized pieces. Sauté an onion and two cloves of garlic with the pumpkin in oil, then add curry paste to taste.
- Deglaze with 750 ml vegetable stock, add chickpeas and spinach leaves and simmer with the lid closed for about 20 minutes.
- Now add a can of coconut milk and season with pepper, salt, turmeric, chili powder and lemongrass powder or paste. Now let cook for another 10-15 minutes without the lid. Rice is best served as a side dish.
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