Pumpkin Chickpea Curry

Ingredients: (for 4 persons)
- 500 g hokaido pumpkin
- 1 can of chickpeas
- 1 large onion
- 3-4 cloves garlic
- 1 red pepper
- 2 medium carrots
- 2 tomatoes
- 200 g spinach
- 1/2 tsp grated ginger (optional)
- 3 tbsp tomato paste
- 3 tbsp soy sauce
- 1 can of full fat coconut milk (if you are making naan bread take away 4 tbsp – recipe below)
- 1 tbsp brown sugar
- vegetable oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp curry
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika

Method:
- Clean and prepare the vegetables and other ingredients. Dice pumpkin and tomatoes into small pieces, chopp the onion, garlic, pepper and carrots.
- In a large pot saute chopped onion in vegetable oil for about 2-3 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, red pepper, grated ginger and minced garlic. (Be careful not to burn the garlic)
- After a quick stirr add diced tomatoes.
- When the vegetables soften add tomato paste with soy sauce.
- Add pumpkin, spices and sugar with about 7 dl of water, a can of chickpeas with liquid and let it boil. Add chopped spinach and coconut milk.
- Reduce the heat to medium and cook for about half an hour.
- After half an hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.
If you prefer thicker curry mix it a little bit with hand mixer or add some flour mixed with cold water to it.
I like it just a little bit more spicy so I used 1 tsp of grated ginger instead of 1/2 tsp.
Serve with rice, couscous or naan bread.









NAAN BREAD:
- 1 tsp instant yeast
- 2 dl warm water
- 1 tbsp brown sugar
- 330 g all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 4 tbsp coconut milk
- 2 tbsp olive oil
- Add the yeast and sugar to a large bowl and pour the warm water on top (not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
- Now add the flour, salt, baking powder, coconut milk and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
- Place the dough in a large bowl, cover with a kitchen towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
- After it rises, flatten the dough and divide into 8 pieces.
- Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick).
- Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
- Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve.
For Naan Bread I used the recipe from Nora Cooks and adjusted it a little bit –> https://www.noracooks.com/vegan-naan/