With this pumpkin chickpea curry, you can start cold autumn and winter days feeling energized and with a good gut feeling. Treat your stomach to delicious Indian-inspired ingredients such as curry, ginger, turmeric, and coconut milk. You can choose whether to prepare this vegetable dish with rice or noodles. 100% vegan recipe.
Ingredients for 3-4 servings:
1 tbsp vegetable oil, for example coconut oil, sunflower oil, rapeseed oil, or soybean oil
500g Hokkaido pumpkin
1 onion
2 tbsp yellow curry paste (or curry powder)
1/2 tsp turmeric
2 garlic cloves
1 small piece of fresh ginger
approx. 150g fresh spinach
approx. 400g cooked chickpeas
1 can coconut milk
Juice of 1/2 organic lemon, salt, chili, pepper (to taste)
For the garnish:
Cashew nuts
white or black sesame seeds
Indian basil leaves, also known as Holy Basil
Side dish: Basmati rice
Preparation in a few steps:
1.) Prepare the vegetables: Chop the pumpkin, dice the onion, mince the garlic cloves and the piece of ginger, rinse the chickpeas briefly in a sieve with water and let them drain, squeeze the juice from half a lemon.
2.) Heat the vegetable oil. Briefly sauté the pumpkin and onion cubes. Now add the minced garlic, ginger pieces, curry paste, and turmeric and sauté briefly. You can now add the coconut milk and bring everything to a boil. In the next step, turn the heat down so it can simmer for about 10 minutes. Stir occasionally during this time.
3.) Now rinse the fresh spinach briefly with water and add it to the pan along with the chickpeas. Let it simmer until the spinach wilts. Depending on how thick you want the consistency to be, you can add more water.
4.) Now season with salt, pepper, and spices to taste. Don't forget the squeezed lemon juice.
5.) Serve the finished curry with cooked rice or noodles and garnish with cashew nuts, sesame seeds, and Indian basil leaves as desired.
Pumpkin seed
Obtained from Styrian oil pumpkin
Would you like to know more about Holy Basil? Click here.
