Pumpkin Curry with Chickpeas and Zucchini
⏳ Time
45 minutes + 1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Pumpkin curry with chickpeas and zucchini
Ingredients
- Pumpkin - 17.6 oz
- Lentils - 1 glass
- Chickpea - 14.1 oz
- Courgette - 2 pieces
- Onion - 1 head
- Garlic - 1 clove
- Curry - 2 spoons
- Chicken Broth - 1 qt
- Cauliflower - 17.6 oz
- Ground coriander - to taste
- Vegetable Oil - 1 tablespoon
Step by Step guide
Step 1
Peel the raw pumpkin and cut it into 3x3 cm cubes.
Step 2
In a large pot with heated vegetable oil, add the finely chopped onion, garlic, curry, and pumpkin, and cook for 3 minutes over high heat, stirring constantly.
Step 3
Add the pre-cooked (or canned) lentils and vegetable broth to the pot. Bring the mixture to a boil.
Step 4
Reduce the heat and continue cooking over medium heat until the pumpkin is tender (about 5 minutes).
Step 5
Add the diced zucchini, pre-cooked chickpeas, and cauliflower florets to the pot with the pumpkin and lentils. Cook over medium heat for 5 minutes.
Step 6
Remove from heat and season with salt and pepper to taste.
Step 7
Before serving, sprinkle the dish with fresh cilantro.
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