Red Pumpkin Chickpea Curry with Lime
Creamy red curry with Hokkaido pumpkin, chickpeas and baby spinach, finished with lime and coriander, served with basmati rice.
- 35 min
- 741 kcal / serving
- easy
- vegan
- Protein
- 19.8 g
- Fat
- 31.1 g
- Carbs
- 94.1 g
Contains: celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g Hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 15 g fresh ginger
- 1 1/2 tbsp vegan red curry paste
- 1 tbsp rapeseed oil
- 200 ml coconut milk
- 200 ml vegetable stock
- 240 g chickpeas (1 tin, drained)
- 100 g baby spinach
- 1/2 lime (juice)
- a few sprigs coriander
- 120 g basmati rice
- salt
Method
- Cook the rice according to the packet.
- Deseed the pumpkin and cut into 2 cm cubes. Finely dice the onion, garlic and ginger.
- Heat the oil and sweat the onion, garlic and ginger for 3 minutes. Add the curry paste and fry for 1 minute until fragrant.
- Add the pumpkin, coconut milk and stock and simmer covered for 15 minutes until the pumpkin is soft.
- Add the rinsed chickpeas and cook for 3 minutes. Crush a few pieces of pumpkin against the side of the pan to thicken the sauce.
- Fold in the spinach and let it wilt. Season with lime juice and salt and serve with the rice and coriander.
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