Pumpkin Curry

Pumpkin

This recipe is child's play to make and tastes delicious.

Ingredients (4 servings)
400	g	pumpkin
150	g	spring onions
50	g	shallots
20	ml	sesame oil
20	ml	olive oil
10	g	curry powder
		cumin
		saffron
		salt
		black pepper, freshly ground
		cayenne pepper
50	g	fresh ginger
3		lemon leaves
250	ml	coconut milk
100	g	chickpeas, pre-soaked (or half a tin)

Cut the pumpkin flesh into small pieces.
Wash and clean the spring onions and slice into fine rings, chop the shallots.
Sauté the pumpkin, spring onions and shallots briefly in olive and sesame oil and deglaze with coconut milk.
Season with curry powder, cayenne pepper, salt and the lemon leaves and simmer for 10 minutes. Cook the chickpeas in salted water until soft and stir in.

Ingredients (4 servings)

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