The pumpkin season is upon us, and this time we are giving it a playful, savoury, Indian twist.
Pumpkin curry has balanced nutrients and taste, and everyone will love it. Including the vegan sister, vegetarian uncle and carnivore dad.
Nutrition (1 serving)
- 394 kcal
- 31 g carbohydrates
- 26 g fats
- 9 g protein
Per 2 portions
- 1 onion
- 3 cloves garlic
- 3 ginger
- 1 tbsp curry spices
- 200 g chickpeas in brine
- 1/2 pumpkin
- 400 ml coconut milk
- 1 amino sauce
- 1/2 lime juice
- 1 tbsp salt
- 1/2 tsp pepper
- jasmine rice
- coriander
Instructions
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Roast the pumpkin until tender, then cut it into small pieces and set aside.
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Chop the onion and garlic finely. Peel the ginger and grate it finely.
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Fry the onion, garlic and ginger in a large pan. When fragrant and slightly golden brown, add the curry powder and mix until everything is coated.
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Add rinsed chickpeas and the roasted pumpkin. Mix well and pour in the coconut milk.
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Cover and simmer on medium heat for 30 minutes.
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Towards the end of the cooking time, add some amino sauce (or soy sauce), lime juice, salt and pepper. If you prefer it spicy, you can add some chilli.
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Serve it with jasmine rice and coriander.
Enjoy!
