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
Pumpkin and Chickpea Curry
Pumpkin and Chickpea Curry

Instructions

  1. 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.
  2. Deglaze with 750 ml vegetable stock, add chickpeas and spinach leaves and simmer with the lid closed for about 20 minutes.
  3. 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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