Pumpkin Chickpea Curry

After visiting Bombay Café Bunty's, I couldn't get Indian food out of my head... And as I needed to spoil a big fan of Indian food, I decided to make my very very first curry. Ehmm ok, Asif (from L.A. Poke) told me yesterday that there is no "Curry" in India as we know it in Europe. Let's say I made an Indian Pumpkin and Chickpea Stew :)

It had to be vegetarian and I always find it much difficult to create a recipe if there is no meat or animal broth in it.  But to be honest, this was absolutely delicious. Not only because I made it but I still get love declarations directed to the curry instead of me. So let's start the curry-ing around:

Ingredients: (4 people):

1 red onion in halves
2 garlic cloves
Thumb size ginger peeled
3 tbsp neutral oil
1/2 tsp turmeric powder
1 tsp coriander (ground)
1 tsp garam masala
1 tsp cumin (ground)
400 gr Butternut squash, peeled
1 can of chickpeas (drained) 400 gr
1 can coconut cream or milk
1 cup veggie broth
2 full hands of spinach or baby spinach
Salt 
Lime
Fresh Parsley

Let's get started! the main thing to do is make the curry paste. For that, you put the onion, garlic, and ginger into your food processor or blender and add oil to it. Blend it to a paste.

In a dutch oven or cast iron pan, fry the paste for a few minutes. (I diced my pumpkin at that time) add a pinch of salt to it.

Once your onion paste is starting to look light purple and a bit transparent, add all the spices and fry for another minute. Doesn't it look now like those store bought curry pastes? 

Add the squash and chickpeas and mix with the spices, then add the coconut milk and broth. Bring to simmer and cook for 30 minutes until the squash softens and the sauce thickens, 

Now it's time to add the spinach. Don't worry if it looks like loads of leaves! Just do it! Stir it all until the spinach is droopy!

Now serve with some rice and squeeze some drops of lime to it and sprinkle with some parsley and toasted shaved almonds... ENJOY and let me know if you liked the "Curry".