Pumpkin and sweet potato curry

Ingredients for 4 servings:

• 800 g Hokkaido pumpkin(s)
• 400 g sweet potatoes
• 1 large onion(s)
• 1 garlic clove(s)
• 3 cm ginger root
• 1 tbsp rapeseed oil
• 1 can coconut milk, approx. 400 g
• 1 can chickpeas, approx. 400 g
• 1 tsp turmeric powder
• ½ tsp cumin
• ¼ tsp cinnamon powder
• 1 tsp, heaped salt
• 1 tsp, heaped pepper
• 1 tsp sweet paprika powder
• e.g. chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash and halve the Hokkaido pumpkin. Remove the seeds with a spoon and scrape out any excess seeds. Cut the pumpkin into strips and then dice them. Wash, peel, and dice the sweet potatoes. Peel and finely dice the onion and garlic. Grate or finely chop the ginger. Pour the rapeseed oil into a large pot and sauté the onion, garlic, and ginger. Then add the sweet potatoes. After 5 minutes, add half a cup of water and the pumpkin and continue sautéing for about 15 minutes. Drain and rinse the chickpeas and add them along with the coconut milk. The chickpeas don’t need to cook for long; they should just be piping hot. Season the curry with turmeric, cinnamon, cumin, salt, pepper, paprika, and chili. Rice goes wonderfully with this, of course.