Pumpkin, sweet potato and chickpea curry

Ingredients for 4 servings:

• 100 g chickpeas, dried
• 600 g Hokkaido pumpkin(s)
• 300 g sweet potatoes
• 300 g potatoes
• 1 large onion(s)
• 1 garlic clove(s)
• 1 piece(s) of ginger root, approx. 3 cm
• 1 chili pepper(s)
• 2 large tomatoes
• 1 tsp cumin seeds
• 1 tsp black cumin seeds
• 1 tbsp coconut oil
• 1 tsp turmeric powder
• 1 tsp sweet paprika powder
• 1 cup of water, approx. 250 ml, possibly more
• 1 large cinnamon stick(s)
• 250 ml coconut milk
• 2 tsp garam masala
• salt and pepper
• e.g. chili powder
• 4 sprigs coriander leaves, fresh
• e.g. rice, cooked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

simply vegan

Wash the dried chickpeas and soak them overnight in plenty of cold, lime-free water. Tip: You can also simply use a can of chickpeas. Drain the water from the can first. This will reduce the cooking time. Wash and halve the Hokkaido pumpkin. Remove the seeds with a spoon and scrape out any excess oil. Cut the pumpkin into strips and then dice them. Wash, peel, and dice the sweet potatoes and potatoes. Peel and finely dice the onion and garlic. Finely grate or finely chop the ginger. Deseed and chop the chili pepper. Dice the tomatoes, peeling them first if desired. Add the cumin and black cumin seeds to a large pot and gently toast over medium heat. Add the coconut oil to the pot and sauté the onion, garlic, ginger, and chili peppers until translucent (adjust the chili to your liking). Stir in the turmeric and paprika powder and fry briefly. Add the diced tomatoes and mix with a wooden spoon. Add the sweet potatoes and potatoes. After 5 minutes, add a cup of water, the pumpkin, chickpeas, and cinnamon stick, and simmer gently for about 10 minutes with the lid closed. (Tip: I use the soaking water from the dried chickpeas here – if using canned chickpeas, you can add them in the next step.) Add the coconut milk and more water if needed, so that everything is covered. Simmer for about 35 minutes, until the vegetables are cooked but still firm to the bite. Test the chickpeas for a firm bite. In the meantime, prepare the rice as desired. Add the garam masala at the end, season with pepper, salt, and chili powder to taste, and let it simmer for another 5 minutes. Finally, serve with the coriander sprigs and cooked rice.