Pumpkincurry

Now that Halloween is upon us, we can no longer ignore pumpkin! Pumpkin is a typical autumn vegetable. It is rich in vitamins and minerals, not only the flesh but also the seeds! Do not throw away the seeds, but boil them first for 20 minutes and then grill them, with your choice of herbs, for 15 minutes in an oven at 200 degrees.

INGREDIENTS

3 tablespoons of coconut oil

1 pumpkin, peeled and chopped

1 carrot, sliced

1 sweet potato, chopped

1 onion, finely chopped

½ can of chickpeas

2 cloves of garlic, finely chopped

2 tablespoons of curry powder

½ teaspoon of cinnamon

½ teaspoon of ginger powder

Pinch of salt

Red pepper

2 chopped tomatoes

1 can of coconut milk

1 lime cut into wedges

Fresh coriander

PREPARATION Heat the oil in a large skillet over a medium heat. Add the onion and cook until it is translucent. Add the garlic and stir for another minute. Add all the spices and stir for 2 minutes. Add the tomatoes and stir well. Add the coconut milk and scrape all the spices from the bottom of the pan so that the flavours are released.

Add all the vegetables, turn the heat to high and bring to the boil.

Cover with a lid, turn the heat down and simmer gently for 20 minutes. Add the chickpeas in the last 5 minutes.

Serve with brown rice, a wedge of lime and fresh coriander.

Enjoy your meal.