It is a creamy, enveloping, and spicy dish... perfect for autumn. I used pumpkin and chickpeas, but you can add potatoes, spinach, or any vegetables you prefer and need to use up. 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 hot water and cover. Let it cook for about ten minutes and 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 lime or lemon into the vegetable curry.
Serve with rice and, if you like, add a pinch of chili flakes!
A pot for the rice
A pot for the vegetable curry ??
A cutting board for slicing vegetables
Store in an airtight container for a maximum of a couple of days.
*do not throw away the pumpkin skin... it is rich in beneficial properties and is great for making crispy chips*
India
| Energy (kcal) | 165.08 |
| Carbohydrates (g) | 21.58 |
| of which Sugars (g) | 3.83 |
| Fat (g) | 5.18 |
| of which Saturates (g) | 2.04 |
| Protein (g) | 7.15 |
| Fiber (g) | 5.24 |
| Sale (g) | 0.01 |
