Pumpkin curry with chickpeas

Ingredients for 4 servings:

• 1 kg pumpkin(s)
• 1 tbsp garam masala
• 1 tsp mustard seeds
• 2 chili peppers (bird’s eye chili)
• 1 onion(s)
• 15 curry leaves
• 4 garlic cloves
• 1 can chickpeas, 400 g
• 200 g tomatoes
• ½ tsp turmeric powder
• 400 ml coconut milk
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Halve the pumpkin, remove the seeds, and cut into approximately 2 cm wide strips. Marinate the pumpkin strips in oil with garam masala and a little salt and pepper. Then spread them out on 1-2 baking sheets and cook in the oven at 200°C (top/bottom heat) for about 30 minutes, until the pumpkin is soft and begins to roast. While the pumpkin is cooking, slice the onion and wedge the tomatoes. Heat 2 tablespoons of oil in a wok and add the mustard seeds and curry leaves. As soon as the mustard seeds start to pop, add the onion and fry over medium heat until the onions turn yellow. Then add the garlic, tomatoes, and chickpeas and mix well. Simmer everything together for a few minutes, until the tomatoes begin to break down. Now add the coconut milk to the wok and season with turmeric, a little pepper, and salt. Carefully stir in the pumpkin. Cover the wok and let everything simmer for another 5 minutes. Then serve. Rice goes well with it.