Pumpkin curry

Ingredients for 4 servings:

• 2 tbsp oil
• 1 kg pumpkin flesh, diced or scraped and cut into small pieces
• 1 small can of chickpeas, drained
• 1 class can/n tomatoes, chopped
• 1 onion(s), diced
• 1 small can of coconut milk
• 500 ml vegetable stock
• 1 cup peas, frozen
• 1 tbsp curry paste
• 1 tsp sugar
• 2 dashes lemon juice, or lime juice
• 1 tsp salt
• chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also for the utilization of lantern pumpkin “innards”, vegetarian

Heat oil in a large saucepan. Sauté the onion and curry paste. Add the pumpkin flesh, chickpeas, tomatoes, coconut milk, stock, lemon juice, sugar, and salt and simmer for 15-20 minutes. Add the peas and let stand for another 5 minutes with the heat off. Season with salt, chili powder, and lemon juice and serve. Serve with basmati or Thai rice. If you want to cut down on calories, you can replace the coconut milk with 50g of desiccated coconut and a splash of milk.