Pumpkin and chickpea curry

Ingredients

Pumpkin Chickpea Curry:

• 1 tbsp coconut oil
• 1/2 Hokkaido squash (about 600 g) cut into pieces
• 1 red onion diced
• 2 tbsp yellow curry paste (or curry powder)
• 2-3 cloves of garlic chopped
• 1 small piece of fresh ginger chopped
• about 150 g of fresh spinach
• 1 can of chickpeas rinsed and drained
• 1 can of coconut milk (400 ml)
• Juice of 1/2 lemon
• Salt, chili, pepper (to taste)

Toppings (optional):

• 4 tablespoons of cashew nuts
• 1-2 tablespoons sesame

Supplement (at will):

• Cooked rice

Instructions

• Heat the coconut oil in a pan (or wok). Fry the pumpkin and onion cubes in it for about 3 minutes, stirring occasionally.
• Add garlic, ginger and curry paste and sauté for about 1-2 minutes. Then add the coconut milk, bring to the boil, reduce the heat and simmer for about 10 minutes, stirring occasionally.
• Strain the spinach, add it with the chickpeas and simmer for about 5 minutes until the spinach collapses. If the curry gets too thick, you can add some water. Season with salt, chili or pepper to taste and optionally add a splash of fresh lemon or lime juice.
• Serve the finished curry with rice (or other side dishes of choice) and sprinkle with cashew nuts and sesame at will.
• Good Appetite!