Chickpea, pumpkin and broccoli curry

This tasty and healthy chickpea, pumpkin and broccoli curry is ready in 45 minutes. It will be a great vegetarian dish for your Meatless Monday!

The quantities in the recipe are for 2-3 people.

Ingredients

• 2-3 spring onions, chopped
• 2 garlic cloves, peeled and chopped
• ½ red chili (use more or less to taste), deseeded and chopped
• 2 teaspoons of finely chopped fresh ginger root
• 1 tablespoon + ½ tablespoon of olive oil
• 2 teaspoons of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of ground turmeric
• ½ cup of coconut milk
• 1 cup of water
• Salt
• Pepper
• 2 cups of diced pumpkin
• 2 cups of broccoli cut into florets
• 1 cup of precooked chickpea (recipe: how to cook beans from scratch?)
• 1 cup of fresh spinach
• ½ teaspoon of lemon juice
• 2 tablespoons of chopped cashew nuts

Preparation

In a food processor, add the spring onion, garlic clove, chili, ginger and 1 tablespoon of olive oil, and process to purée. Reserve.

In a cooking pot over high heat, add ½ tablespoon of olive oil, ground coriander, cumin and turmeric, and cook stirring often for a few seconds. Stir in the purée and cook 2 minutes more, until fragrant.

Stir in the coconut milk and water, and season with salt and pepper. Add the pumpkin. Bring to a boil, turn down the heat to medium, and simmer covered for 10 minutes. Add the broccoli, and cook 4 minutes more. Stir in the chickpea and spinach, and simmer for 4 minutes more.

Remove from the heat. Stir in the lemon juice and the chopped cashew nuts, and let it stand covered for 5 minutes before serving. And serve – with some naan bread or a bit of brown rice!