Ingredients for pumpkin curry with chickpeas

400 g of pumpkin

1 cup of coconut milk

1 glass of water

1 teaspoonful of curry paste

hot pepper

parsley or coriander

Preparation

Peel the pumpkin and remove the seeds. Dice it. Pour half the portion of coconut milk into a pan and cook over medium heat.

Add the curry paste and combine it accurately with the coconut milk. Lower the temperature.

Add the pumpkin and the rest of the coconut milk as well as the water. Bring everything to a simmer and cook until the pumpkin is tender, so, for about 10 minutes. Combine the chickpeas with the other ingredients and cook for 5 minutes more.

Before serving sprinkle with hot pepper and a few leaves of parsley or coriander. Serve warm.

Tradotto da Francesca Clemente