It is a creamy, comforting and spiced dish.. perfect for autumn. I used pumpkin and chickpeas but you can add potato, spinach, the vegetables you prefer and perhaps need to use up. With rice it becomes a complete and nourishing meal!
Step 1 of 4: In a pan, pour in the oil and gently brown the garlic, ginger and spice mix. At this point add the onion and carrots and let them brown for about two minutes.
Step 2 of 4: Add the pumpkin cut into cubes. Pour in hot water and cover. Let it cook for about ten minutes and add the coconut milk. Cover again.
Step 3 of 4: After ten minutes add the chickpeas. Cook for a few more minutes and turn off the heat. Adjust the salt at the end and squeeze lime or lemon into the vegetable curry.
Step 4 of 4: Plate it with some rice and, if you like, add a pinch of chili flakes!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving665 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 4,167 kJ996 kcal | 627 kJ150 kcal |
| Fat | 22.28 g | 3.35 g |
| of which saturated fatty acids | 12.04 g | 1.81 g |
| Carbohydrates | 146.5 g | 22.03 g |
| of which sugars | 22.94 g | 3.45 g |
| Fibre | 33.45 g | 5.03 g |
| Protein | 47.75 g | 7.18 g |
| Salt | 0.13 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
