Pumpkin and chickpea curry

Ingredients for 4 servings:

• 2 tbsp coconut oil
• 2 cloves garlic
• 1 small piece(s) of ginger
• 1 onion(s), red
• 2 tbsp curry powder, yellow
• 600 g Hokkaido pumpkin(s)
• 150 g spinach, fresh
• 1 can of chickpeas, pre-cooked (400 g filling quantity)
• 400 ml coconut milk
• Salt and pepper, black
• 4 tbsp cashew nuts
• 1 cup(s) basmati rice
• 2 cups water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Dice the Hokkaido pumpkin and onion. Finely chop the garlic cloves and the piece of ginger. Heat the coconut oil in a pan. Add the pumpkin and onion cubes and fry for 3 minutes, stirring occasionally. Add the finely chopped garlic cloves, ginger, and curry powder and fry for 2 minutes. Stir in the coconut milk, bring to a boil, and cook over medium heat for 10 minutes, stirring occasionally. Rinse and drain the spinach and chickpeas. Add the spinach and chickpeas and cook for 5 minutes, until the spinach is broken down. Season with salt and pepper. Optionally, garnish with cashews. Optional side dish: Simmer 1 cup of basmati rice with 2 cups of lightly salted water over medium heat for 10 minutes, until the water is completely absorbed, and serve with the pumpkin and chickpea curry.