Pumpkin chickpeas and cashew curry (vegan)

I have about 450+ recipes on my website but somehow I don’t have any curry ones.

Don’t know why. Don’t ask. Today we are changing this situation and I am bringing to your attention my wonderful pumpkin curry.

It’s vegan, it smells incredibly and it’s so delicious you will have a hard time stopping with just one portion.

It has no dairy, I use coconut milk instead and it is very filling since cashews are added. It’s high in protein and can be a great after gym recovery meal.

You can serve it over rice, baked broccoli or even fish if you are not vegan.

Incredible dish that is very easy to make, any one can do it.

Ideal for the winter time!

Ready? Let’s start cooking!

We will need: (4 portions)

1 can of coconut milk

1 can of chickpeas 

1/2 cup of water

1/2 cup (1 cup - 250 ml) of cashews

1/2 medium sized pumpkin (I use butternut squash)

1/2 of white sweet onion or shallots 

Handful of fresh of frozen spinach 

4 garlic cloves

1 tablespoons spoon of fresh ginger 

Fresh green chillies or dry red to taste 

Cumin seeds and powder, cinnamon, cloves, nutmeg, turmeric to taste

Fresh cilantro to taste

Salt, any oil for frying

Chop the garlic and ginger. They both should be fresh not dry.

Chop an onion.

Sauté with some oil. Add chillies. If you don’t have any fresh ones use dry chilli flakes instead.

Add cashews.

Add coconut milk and spices.

The amount of it is entirely up to you. Me for example, I am not a big fan of nutmeg so I added just a hint, but I love cinnamon and turmeric, so I go wild on those every time. Turmeric is the key to your bright colour curry just don’t use a wooden spoon while cooking with it. Trust me, you can never wash this colour off.

Cook for 5 minutes then set a side to cool. 

Then blend.

Chop your pumpkin.

Sauté it with some water and oil.

When soft, add half of it to your sauce and blend again.

Pour the sauce to the remaining pumpkin, add spinach, cilantro and chickpeas. I add some extra chillies cause I like it spicy, but it’s optional.

Serve over rice, tofu or fish. I like to eat it with baked broccoli.

Enjoy!