Pumpkin with Coconut Milk &Chickpeas



  • 3 tomatoes
  • 2 branches of leek
  • 2 cloves of garlic
  • 3 tablespoons of olive oil
  • 2 slices of pumpkin
  • 1 cup boiled chickpeas
  • 1 red chili pepper
  • 1 cup of hot water
  • 1 tablespoon grated fresh ginger
  • 1 cup of coconut milk
  • 1 teaspoon salt
  • 1 teaspoon curry

For the top:

  • 4 sprigs of spring onions
  • 3-5 sprigs of fresh mint


Chop the peeled tomatoes into cubes. Cut the leeks into half cm thick. Saute the chopped leeks and crushed garlic in olive oil for a few minutes. Add the chopped tomatoes and continue sautéing. Add diced pumpkin, boiled chickpeas, finely chopped red chili pepper and hot water and let it cook. When the vegetables are tender, add the fresh ginger and coconut milk and season with salt and spices. Cook for a few more minutes and remove from the stove. Divide the meal into serving plates and serve hot, garnished with finely chopped greens.

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