THAI CURRY WITH CHICKPEAS, PUMPKIN AND SPINACH

2 SERVINGS

1 cup COOKED CHICKPEAS (or canned)
300 g pumpkin (weighed before peeling)
1 small onion
1 teaspoon of red curry paste (or 1 teaspoon of grated garlic and ginger and 1/2 teaspoon of ground hot pepper)
1/2 teaspoon ground turmeric
150 ml coconut milk
approx. 1/2 cup of broth
a large handful of spinach
to serve: fresh coriander, fresh chili, rice, lime

Cook the chickpeas as in THIS RECIPE or prepare canned chickpeas. Peel the pumpkin and cut into cubes. Cut the onion into slices.
In a pan, fry the curry paste or ginger, garlic and hot pepper in 2 tablespoons of coconut milk. Add pumpkin, onion, season with salt and fry, stirring occasionally, for about 2 minutes.
Add ground turmeric and cooked chickpeas (if possible, add a few tablespoons of the liquid in which the chickpeas were cooked). Add another 2 tablespoons of milk and fry for 1 minute.
Pour in the rest of the coconut milk and bring to a boil. Cook for about 15 minutes, stirring occasionally. Pour the broth gradually and cook for approx. 5 – 10 minutes until the pumpkin is soft. In the meantime, stir every now and then. Finally, add the spinach, mix and set aside from the heat.
Sprinkle with coriander and fresh chili, serve with rice and a lime wedge.

English recipes