Pumpkin Curry with Chickpeas

Ingredients

• Pumpkin1/2 cup (80 g)
• Chickpeas1 cup (200 g)
• Coconut Milk1/2 cup (120 ml)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Ground Ginger1/4 teaspoon (1 g)
• Curry1/2 teaspoon (1 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Dice the pumpkin.

3. 3

   Step 3

   Chop the onion and garlic.

4. 4

   Step 4

   Heat the oil in a small pan over medium heat. Add the onion, garlic and ginger, and sauté for 2-3 minutes until the onion gets translucent.

5. 5

   Step 5

   Add the pumpkin. Cook for 5-8 more minutes until softened, while stirring from time to time.

6. 6

   Step 6

   Sprinkle with the curry and then add the coconut milk and stir. Salt and pepper to taste. Optional: Add a pinch of cumin.

7. 7

   Step 7

   Cover for 15 minutes and let cook over medium heat.

8. 8

   Step 8

   Transfer to a blender cup and blitz until smooth.

9. 9

   Step 9

   Serve in a bowl. Add the chickpeas and mix well.

10. 10

    Step 10

    Optional: Top with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Curry with Chickpeas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.