Made with AI
Creamy Coconut Chickpea and Pumpkin Curry
40 min 554 kcal per serving Easy
Ingredients
4 Servings
- Drained canned chickpeas480 g
- Peeled pumpkin600 g
- Light coconut milk400 ml
- Yellow onion200 g
- Vegetable oil15 ml
- Garlic12 g
- Fresh ginger15 g
- Mild curry powder12 g
- Baby spinach200 g
- Dry basmati rice180 g
- Lime juice30 ml
- Salt4 g
- Water360 ml
Instructions
- 1
Cut the peeled pumpkin into bite-sized cubes. Finely dice the onion, mince the garlic, and finely grate the fresh ginger.
- 2
Rinse the basmati rice under cold running water until the water is mostly clear. Place the rice in a saucepan with 360 ml water and about one-quarter of the salt.
- 3
Bring the rice to a boil, cover with a tight-fitting lid, and reduce the heat to low. Cook for 12 minutes, then remove from the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.
- 4
While the rice cooks, heat the vegetable oil in a large, deep pan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until soft and translucent.
- 5
Add the garlic, ginger, and mild curry powder. Cook for 1 minute, stirring continuously, until fragrant.
- 6
Add the pumpkin cubes, drained chickpeas, light coconut milk, and the remaining salt. Stir well and bring the curry to a gentle simmer.
- 7
Cover the pan and cook over medium-low heat for 15–20 minutes, stirring occasionally, until the pumpkin is tender but still holds its shape. If the curry becomes too thick, stir in a small splash of water.
- 8
