INGREDIENTS
- – 1 onion.
- – 1 clove garlic.
- – Grated ginger 1 tbsp.
- – 4 slices of pumpkin 1 cm.
- – 1 Potato.
- – ½ package deal of spinach.
- – Cilantro.
- – Chile.
- – 200 g of cooked chickpeas.
- – Cumin, turmeric, cinnamon and floor coreander.
- – Salt and pepper.
- – Coconut milk 100 cc.
- – Vegetable broth.
- – Effective lengthy cooked rice to serve.
- – Coriander leaves to serve.
VEGETABLE CURRY with chickpeas and a mix of scrumptious flavors take pleasure in this vegetarian recipe following the step-by-step under.
PROCEDURE:
1. Put the garlic, ginger, turmeric, floor coriander, cumin, chili and half of the onion in a processor till a thick paste varieties.
2. Lower the pumpkin and candy potato into 2×2 cubes and brown them in a frying pan with slightly oil, take away from the saucepan and put aside.
3. Warmth the skillet over medium warmth. Add the remaining onion and cook dinner, stirring, for 3-4 minutes or till softened. Add the processed spice paste and stir for two minutes add the chickpea
4. Deliver to the boil after which simmer, lined, for 10 minutes. Then add the pumpkin, candy potato and slightly broth and coconut milk and cook dinner for five minutes, till the pumpkin and candy potato are tender, alter the seasoning and add the spinach leaves.
5. Assemble every plate with the curry, drizzling a tablespoon of the remaining coconut milk, with the rice on the aspect and cilantro leaves on high.
