Simple curry with pumpkin and chickpeas

I have been using much less spices in my cooking lately and I wanted to do a curry with minimal use of them. But I did add fresh ginger, turmeric, garlic and onion in a form of a paste. This way curry isn’t only extremely healthy but also includes some serious delicious flavors. Try it!

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For 2-3 people; 30 minutes, Very easy

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1 onion; peeled and chopped
4 cloves of garlic; peeled
25 g ginger; chopped
1 smaller turmeric root**; chopped
3 tablespoons of oil
1 teaspoon of curry powder
500 g pumpkin; peeled and cut to cubes
1 can of chickpeas (285 g)
Salt
4 dl almond milk
1 bunch of spinach

1. Mix onion, garlic, ginger and turmeric in a small food processor. The result we want is a paste. If you don’t have a food processor just mince onion and garlic + grate ginger and turmeric.
2. Heat the oil in a pot and add the paste and curry powder. Cook for around a minute until it smells really nice. Add pumpkin and chickpeas and cook on medium heat for around 5 minutes.
3. Salt and add milk. Cook uncovered for 20 minutes, stirring occasionally.
4. Put it off heat and mix in the spinach – you can chop it beforehand or not, as you wish.
5. Serve,

Wise-ass corner

** Because I know that fresh turmeric isn’t that common you can also use the turmeric powder (a teaspoon or two). 

I served curry with basmati rice but you can also use bread, polenta, …