Winter curry with pumpkin, carrot and chickpeas

Recipe for 3/4 people

INGREDIENTS

• 1 pack of White Quinoa from Pablo's Quinoa
• 1 can of chickpeas
• 1 onion, diced
• 3 cloves garlic, finely chopped
• 1 tsp fresh ginger, finely chopped
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp paprika powder
• 1 tsp curry powder
• 1/2 tsp black pepper
• 600 g pumpkins, cubed
• 2 carrots, cubed
• 100 g red lentils
• 1 can of coconut milk
• 200 ml of water
• 1 vegetable stock cube
• 2 tbsp lime juice

Garnish with fresh parsley and sesame seeds

 METHOD OF PREPARATION

1. Cook the quinoa according to the preparation instructions on the package, then set it aside.
2. In the meantime, make the curry. Rinse the chickpeas well before using them.
3. Heat some oil in a large pan over medium heat. Fry the onion, garlic and fresh ginger briefly.
4. After a few minutes, add all the herbs, pumpkin and carrot and fry for a few minutes. Stir it well.
5. Add the red lentils, coconut milk, water and the vegetable stock cube and bring to the boil. Reduce the heat slightly and let it simmer for about 15 minutes. Stir it regularly.
6. After 15 minutes, add the chickpeas. Stir it well again and let it cook for about 5 minutes on a low heat.
7. Finally, add some lime juice and stir everything together well again.
8. Serve the curry with the quinoa and garnish with some sesame seeds and/or fresh parsley.