It is a creamy, comforting, and spicy dish.. perfect for autumn. I used pumpkin and chickpeas, but you can add potato, spinach, or any other vegetables you like and need to consume. Together with rice, it becomes a unique and nutritious dish!
In a pan, pour the oil and gently sauté garlic, ginger, and the spice mix. At this point, add onion and carrots and let them sauté for about two minutes.
Add the pumpkin cut into cubes. Pour in hot water and cover. Let it cook for about ten minutes and then add the coconut milk. Cover again.
After ten minutes, add the chickpeas. Cook for a few more minutes and turn off the heat. Adjust the salt off the heat and squeeze some lime or lemon juice into the vegetable curry.
Serve with rice and, if you like, add a pinch of chili flakes!
A pot for rice
A pot for vegetable curry
A cutting board for slicing vegetables
It can be stored in an airtight container for up to a couple of days.
*Do not throw away the pumpkin skin.. it is rich in beneficial properties and is great for making crunchy chips*
India
| Energy (kcal) | 149.78 |
| Carbohydrates (g) | 22.03 |
| of which Sugars (g) | 3.45 |
| Fat (g) | 3.35 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 7.16 |
| Fiber (g) | 5.04 |
| Sale (g) | 0.01 |
