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Pumpkin and chickpea curry

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Ingredients for 4 servings:

  • 1 small Hokkaido pumpkin(s)
  • 1 large onion(s)
  • 2 cloves garlic
  • 1 tbsp curry paste
  • 750 ml vegetable stock
  • 1 jar chickpeas
  • 400 g leaf spinach
  • 1 can coconut milk
  • salt and pepper
  • Lemongrass, paste or powder
  • chili
  • turmeric

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan

Deseed 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 the chickpeas and spinach leaves, and simmer with the lid on for about 20 minutes. Now add a can of coconut milk and season with pepper, salt, turmeric, chili powder, and lemongrass powder or paste. Let simmer uncovered for about 10-15 minutes. Rice is best served as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pumpkin and chickpea curry