Pumpkin and chickpea curry

Ingredients for 2 servings:

• 350 g pumpkin flesh, cleaned and weighed
• 1 onion(s)
• 1 cm ginger
• 1 chili pepper(s), depending on the variety or less
• 1 tbsp coconut oil
• 1 tsp curry powder
• ½ tsp cumin
• 1 can chickpeas, approx. 400 g
• 1 can tomatoes, chopped, approx. 400 g
• 250 ml vegetable stock
• e.g. salt and pepper
• ½ lemon(s), juice
• 75 g soy cream fraîche (crème fraîche alternative), e.g. B. Cream Vega

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

vegan

Peel and dice the onion. Peel and finely chop the ginger. Halve and finely chop the chili pepper. Heat the coconut oil in a pan and sauté the onions, ginger, and chili. Meanwhile, cut the pumpkin into bite-sized pieces and drain the chickpeas in a sieve and rinse. Add the pumpkin cubes, curry powder, pepper, and cumin to the translucent onions and fry briefly. After 3 minutes, add the tomatoes, vegetable stock, and chickpeas and simmer over medium heat until the pumpkin is tender. Season with salt and lemon juice and serve with crème fraîche.