This pumpkin chickpea curry is so full of nutrients. It is one of those dishes that manages to be proper comfort food while still packing in a lot of good stuff. This is my quick version, made with just a handful of ingredients and very little effort. Sometimes you want a curry without making a whole project out of it.

Pumpkin brings plenty of beta-carotene, which your body converts into vitamin A, plus potassium and fiber. Huh what? Yes that is what I said. Vitamin A, good for vision, skin and more, potassium (kalium) is an essential mineral/electrolyte your body needs for things like, muscle & nerve function, regulate blood pressure and more. You can remember all of this or forget, but remember this: pumpkin is an extremely nutrient dense food, it is chock-full of vitamins and minerals but low on calories.

And then there are the chickpeas…, adding plant-based protein and quite a bit more fiber, which also makes this curry much more substantial than pumpkin alone.

I mostly just love that combination: creamy, slightly sweet pumpkin chickpea curry and of course spices. Very comforting, but besides that your body gets a pretty good deal out of it too, win win situation. Serve it with rice, naan or even a wrap, depending on what you have around. This is very much a use-what’s-there kind of curry.

Source: http://www.medicalnewstoday.com/articles/279610.php

Nourishment

Fiber: high
Veggie level: high
Keeps you full: definitely
Energy: steady
Mood: creamy, warming & cosy

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Ingredients

• Pumpkin, 500gr peeled and cubed

• 1 medium onion

• 1 can of chickpeas (400gr)

• 2 tbsp (Yellow) curry paste

• 1 stalk lemongrass (optional)

• 1 can of coconut milk (400ml)

• 200ml vegetable stock

• 1 tsp musterd seeds

• Rice/Naan/Wrap

• 1 lime

• Mint and/or Cilantro

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Directions

• Preheat the oven to 200°C. Drain and rinse the chickpeas and pat them dry. Toss with a little olive oil, curry powder and salt. Roast for about 15 minutes, until golden and slightly crispy.
• Cook the rice according to package
• Chop the pumpkin into bite-sized cubes and finely chop the onion.
• Heat a little oil in a large pan and cook the onion until soft. Add the curry paste and lemongrass and fry for another minute until fragrant.
• Add the pumpkin and stir well so it gets coated in the curry paste.
• Add the coconut milk and vegetable stock. Bring to a gentle simmer and cook until the pumpkin is tender and the sauce is creamy.
• Toast the mustard seeds in a small dry pan until fragrant and starting to pop.
• Finish the curry with a generous squeeze of lime and taste for seasoning.
• Serve with rice, naan or a wrap. Spoon the crispy curry chickpeas over the top and finish with the toasted mustard seeds, mint and/or cilantro and some extra lime.