Hokkaido Pumpkin Spicy Curry

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Hokkaido Pumpkin Spicy Curry

Orientation:
– in a wide pot

๐ŸŽƒ Olive oil (enough to cover the bottom)
๐ŸŽƒ 3 chopped garlic cloves
๐ŸŽƒ 1 large chopped onion
๐ŸŽƒ Chopped fresh ginger (personal taste)
๐ŸŽƒ 3 hot chilly peppers (personal taste)

– Let it cook for a couple of minutes to release flavors, then add:

๐ŸŽƒ Chop 4 ripe tomatoes
๐ŸŽƒ Colored bell peppers (strips)

– Give it a stir and let it cook in medium low heat for about 5 min before adding:

๐ŸŽƒ Chopped celery (personal taste)
๐ŸŽƒ 1 medium diced zucchini
๐ŸŽƒ 80g (+-) chopped Cauliflower
๐ŸŽƒ 1 small diced Hokkaido pumpkin

– Give it a stir and after 5 min add:

๐ŸŽƒ 200g of boiled chickpeas
๐ŸŽƒ 400ml coconut milk
๐ŸŽƒ 1 tbsp curry powder
๐ŸŽƒ 1 tsp Turmeric powder
๐ŸŽƒ 1/2 tsp nutmeg
๐ŸŽƒ (sea) Salt & Pepper
๐ŸŽƒ juice of 1/2 lemon
๐ŸŽƒ Hand full of chopped fresh mint leaves

– if needed add a cup with water

– Let it cook in medium low heat for about 15 min

– Meanwhile prepare some rice

– (optional) serve it with chopped fresh pineapple and (more) mint leaves

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