What is not to love about curry? They’re tasty, spicy and easy to make! This time I made one with pumpkin and chickpeas, perfect in winter. I came up with this one during my one week vegan challenge, so it’s completely vegan as well. Perfect for everybody!
Serves 4 / 15 min preparation / 30 min of cooking / in total 45 minutes
What you need
1 garlic clove
1 onion
1 dried or fresh chili pepper
1 cm fresh ginger
1 pumpkin
1 tsp musterdseed
1 tsp turmeric
1 tsp cumin
1/2 tsp dried coriander
1 can (400 ml) coconut milk
1 can (400 g) diced tomatoes
oil for baking
salt and pepper
on the side
(vegan) Naan bread
rice/quinoa/couscous
How it works
- Finely slice the garlic, onion, pepper and ginger;
- Chop the pumpkin (you can leave the skin on) into small cubes;
- Heat some oil in a large pan and add the garlic, onion, pepper and ginger and bake for about 4 minutes;
- Add the herbes and spices en bake for about 2-3 minutes;
- Add the pumpkin and bake for about 1 minute;
- Then add the coconut milk and diced tomatoes en bring to the boil;
- Simmer for about 30 minutes until the pumpkin is soft;
- Add the chickpeas (without the juice) and some salt and pepper and stir;
- Serve with some naan, yoghurt if you like or rice.
