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!
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.
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.
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.
Plate it with some 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 the vegetables
It keeps 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 crispy 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 |
