Pumpkin, Potato, and Chickpea Curry
Ingredients
- 2 cups chopped pumpkin
- 1 sweet potato
- 1 yellow potato
- 1 cup cooked chickpeas
- 1 small zucchini
- 1 small onion
- 4 garlic cloves
- Small piece of ginger
- 1/2 tbsp avocado/coconut oil
- 2 heaping tbsp Indian curry paste
- 1 can crushed/chopped tomatoes
- 2 cups water/veggie broth
- 1 cup plain unsweetened almond (or coconut) yogurt
- 1 tsp turmeric
- 1/4 tsp black pepper
- Salt to taste
Serving suggestions
- Cooked quinoa
- Greens of choice
- Fresh lemon juice
Preparation
Finely dice onion, garlic and ginger.
Peel and chop pumpkin, potatoes and zucchini into bite sized pieces.
Heat up oil in a large pot and fry onions until they become fragrant and are starting to brown.
Add garlic, ginger and curry paste and fry for another minute. Keep stirring.
Add canned tomatoes and water/broth, along with chopped vegetables and rinsed chickpeas.
Bring to a boil, lower heat and let simmer for 20 minutes or until potatoes are soft.
In the meantime prepare quinoa.
Before serving stir in the yogurt and greens and enjoy.
