Hokkaido Pumpkin and Chickpea Curry
A very simple recipe for a plant-based pumpkin and chickpea curry that is also vegan, whole-food, oil-free, gluten-free, soy-free, and nut-free.
- 500 g Hokkaido pumpkin or a similar sort of pumpkin
- 1 and 1/2 cup cooked chickpeas drained and rinsed
- 1/2 can coconut milk full fat
- 2 tbsp sesame seeds
- 1 cup water
- 1 tbsp curry spice mix (*see notes)
- 1 tsp onion and garlic powder each
- 1 chili (*optional)
- salt to taste
- 2 wedge lemon
- 2 cup cooked rice of choice
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Wash the pumpkin. Take the top off and scoop the seeds out with a spoon. Place the top back on, so it won't dry out too much while baking.
Put the pumpkin onto a baking tray and into the oven. Bake until it gets fork tender. This will take about 30 minutes*.
Take the pumpkin out of the oven and cut it into bite-size cubes.
Heat up a larger pan or a medium pot. Add the sesame seeds and roast them until they get golden brown.
Add the cubed pumpkin and all the other ingredients along with the spices and water to the pot.
Stir well and add salt to taste.
Cook on low heat for 5-10 minutes so it thickens up and all the tastes combine. You can mash some of the pumpkin to make the sauce even thicker.
Serve with cooked rice and a wedge of lemon.
- Use any kind of curry spice mix you like. If you are not sure how much you like the curry taste, add little by little and stop before the taste gets to intensive or too spicy for you.
- The baking time depends largly on the shape or type of your pumpkin. Just poke it with a fork to check. It is done when you can pierce it with no effort.