Pumpkin with Curry & Chickpeas


  • 2 tablespoons of sunflower oil
  • 2 tablespoons of curry
  • 2 onions
  • 3 lemongrass
  • 6 cardamom
  • 1 tablespoon of mustard seeds
  • 1 kg of pumpkin
  • 250 ml of vegetable juice
  • 400 ml coconut milk
  • 400 g boiled chickpeas
  • juice of 1 lemon
  • Mint leaf


Fry the chopped onion in oil until golden brown. Add curry. Add lemongrass, cardamom and mustard seeds and sauté for 2-3 minutes.

Add the diced pumpkins, then the coconut milk and vegetable broth.

When it starts to boil, add the boiled chickpeas and cook until the pumpkins are soft.

Squeeze the lemon juice and add it to the dish. Transfer to a serving plate and sprinkle with chopped mint leaves and serve.

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