Autumn Pumpkin Chickpea Curry with Apple

A light autumn curry with Hokkaido pumpkin, chickpeas and apple, flavored with ginger and cumin. It becomes creamy with a little coconut milk, but stays light and filling thanks to the vegetables and legumes.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 1 pc Onion
• 1 pc Garlic clove
• 10 g Ginger, fresh
• 1 tsp Cooking oil
• 1 tsp Curry powder
• 0.5 tsp Cumin, ground
• 400 g Hokkaido pumpkin, in cubes
• 1 pc Apple, tart, in cubes
• 1 can Chickpeas, drained
• 200 g Tomatoes, chopped
• 300 ml Water
• 80 ml Coconut milk, light
• 150 g Spinach, fresh
• 1 pc Lime, juice
• 0.5 bunch Coriander, fresh
• Salt
• Pepper

Method

1. Finely dice the onion and garlic, peel the ginger and grate it finely.
2. Heat the oil in a large pot over medium heat, sweat the onion in it for 3 minutes until translucent, then add the garlic and ginger and sweat briefly.
3. Stir in the curry powder and cumin and toast for about 30 seconds, until fragrant.
4. Add the pumpkin and apple cubes, toast briefly, then add the tomatoes and water and simmer covered for 15 minutes, until the pumpkin is tender.
5. Drain the chickpeas, add them to the pot with the coconut milk and simmer uncovered for another 5 minutes.
6. Fold in the spinach and let it wilt only briefly.
7. Season with lime juice, salt and pepper, coarsely chop the coriander and sprinkle it on top.