Summary

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

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.