Pumpkin Chickpea Curry (vegan, easy recipe)

🧂 Ingredients

• 1 tbsp coconut oil
• 2-3 garlic cloves

  minced
• 1 small piece of fresh ginger

  minced
• 1 red onion

  diced
• 2 tbsp yellow curry powder

  or curry paste
• ½ Hokkaido Pumpkin (about 600 g)

  chopped into chunks
• 5 oz fresh spinach

  150 g
• 1x14 oz can chickpeas

  265 g rinsed & drained
• 1 can coconut milk

  400 ml
• ½ lemon juice
• sea salt and pepper

  to taste
• 4 tbsp Cashew nuts
• 1-2 tbsp Sesame seeds
• Cooked rice

Instructions

• 1 Heat the coconut oil in a pan or wok. Fry the pumpkin and onion for about 3
  minutes, stirring occasionally.
• 2 Add garlic, ginger and curry powder and cook for about 1-2 minutes longer. Then
  add coconut milk, bring to a boil and simmer for 10 minutes over medium heat,
  stirring occasionally.
• 3 Add spinach and chickpeas and simmer for further 5 minutes until the spinach has
  wilted. Add a little water, if needed. Season with salt, pepper or chili to
  taste. Add a squeeze of fresh lemon or lime juice, if you like.
• 4 Serve your curry with rice (or other grains of choice) and top it with cashews
  and sesame seeds.*
• 5 Enjoy!

Nutrition Info