Sometimes, all you can do is post a recipe without any introduction. This is one of those days.. Enjoy!!

What do you need (2 servings)

  • 400 gr. of pumpkin (I used frozen)
  • 1 red onion
  • 1 clove of garlic
  • 1 can of coconut milk
  • 1/3 cup of vegetable broth
  • 1 large can of chickpea’s (or about 85 gr. dried)
  • 1/2 tablespoon of ginger
  • 1/2 tablespoon of coriander
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of cardamon
  • 1 teaspoon of garam masala
  • 1/2 tablespoon of sugar
  • salt
  • pepper
  • Rice
  1. Pre-heat oven to 200 degrees. Mix pumpkin pieces with some salt and pepper, spread on a baking tray and put in the oven for about 20 minutes or until soft with crispy edges.
  2. Heat some coconut oil in a thick bottomed pan, add garlic, onion and fry until the onion is soft. Add spices and add the coconut milk, vegetable broth and chickpea’s. Turn down the heat and let it simmer for about 15-20 minutes until the curry gets nice and dark.
  3. While that is simmering away, cook rice according to directions on the package.
  4. Spoon the rice in a bowl, add the the chickpea curry and top off with the pumpkin. Add some coriander, lime wedges or some coconut.