Hello lovelies!

Winter is slowly coming to my hometown. Yesterday it snowed again, the garden beds are nearly empty and we spent a lot of time indoors. Actually, I like that time of year, but sometimes it’s quite frustrating to not see the sun for days. At least it is warm indoors and there is always good food. At the moment, I’m craving hearty soups, stews and curry of course. Therefore, I’m going to share the recipe for my delicious pumpkin chickpea curry today- made with tomatoes and pumpkin from my garden ­čÖé

Pumpkin Chickpea Curry

For 4 portions you need:

  • 2 red onions
  • 600ml rustic tomato sauce
  • 1 Hokkaido pumpkin
  • 2 jars of chickpeas
  • 250g rice
  • ginger, turmeric
  • salt, coarse curry blend
  • coconut oil


First, you peel the onions and dice them. Then you chop a small piece of each ginger and turmeric. Now add some coconut oil to a big pot and fry the onions, ginger and turmeric until the onions become translucent. In the meantime, pestle the coarse curry blend and add it to the pot as well. Fry until fragrant and then add in the tomato sauce. While the sauce is simmering, wash and roughly dice the Hokkaido.

Next you can blend the sauce to bring all the flavors together or you can just skip that step, if you like it more chunky. Then you add the diced pumpkin and the chickpeas with their water to the pot. Now you put on the rice. I cooked it in lots of water and with a generous amount of salt- just like pasta- and then simply drained it. White rice needs about 15 minutes to cook and that’s exactly the amount of time the curry needs to simmer on medium-high heat. So, when the rice is done, you can eat right away.


Have fun!

XOXO, Stef

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