Pumpkin Chickpea Curry (Vegan, Easy Recipe)

biancazapatka.com

stingray

subheading: Pumpkin Chickpea Curry:

1 tbsp coconut oil

2 to 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

subheading: Topping (optional):

4 tbsp Cashew nuts

1 to 2 tbsp Sesame seeds

subheading: Side dish (of choice):

Cooked rice

Directions at biancazapatka.com

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