Pumpkin and cauliflower curry

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 3 tbsp sunflower oil
• 2 tbsp curry powder
• 2 carrots
• 500 g butternut squash
• ½ head of cauliflower
• 1 can chickpeas
• 200 ml water
• 100 g spinach, fresh
• 1 lemon(s)
• 2 tsp salt
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the onions, peel and slice the carrots, peel and dice the pumpkin, and trim the cauliflower and cut it into small florets. Sauté the diced onions in sunflower oil in a large, deep, lidded pan until translucent. Add the curry powder, mix well, and heat gently for about 5 minutes. Then add the carrot slices, pumpkin cubes, cauliflower florets, and drained chickpeas to the pan. Add the water and mix everything well so the curry is evenly distributed throughout the vegetables. Cover and cook for about 15-20 minutes, until the vegetables are nice and soft. 5 minutes before the vegetables are ready, finely chop the spinach leaves and stir in, add the lemon juice, and season with salt and pepper. If you’re really hungry or expecting guests, you can serve it with rice. The curry also tastes really good on its own.