Vegan Indian Curry with Pumpkin and Chickpeas

Summary

Ingredients

• 0.5 ½ onion (s), finely chopped
• 800 g pumpkin meat, (Hokkaido), weihed in very small pieces, cleaned
• 2 medium carrot (s), thinly sliced
• 1 can chickpeas (400 g ), drained
• 1 large clove (s) garlic, pressed
• 0.5 teaspoon ½ ginger, finely grated
• 1 teaspoon, leveled curry powder
• 1 pinch (s) chili powder
• 1 pinch coriander powder
• 4 tablespoon mango chutney
• 1 can coconut milk, (400 ml)
• 500 ml vegetable stock, vegan, seasoned, if possible organic
• 100 g lentils, red, dried
• Salt or sea salt
• Mango chutney

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Instructions

1. The ingredients in the above Add the order up to and including the vegetable stock to the crocpkot. The liquids should now just about cover the ingredients. Don`t stir! Then simmer for about 3 - 4 hours on the highest level (HIGH) or until the pumpkin pieces are quite soft.
2. Now add the dried lentils and continue to simmer for about 2 hours on medium level (MEDIUM) or on the lowest (LOW). The dish is ready when the pumpkin is soft as butter and everything has a fine, thick, creamy consistency.
3. Finally season with salt and possibly mango chutney and serve. As a side dish, naan bread and slightly sour, liquid yoghurt are suitable. Drink tip: Mango juice spritzer.