Indian Chickpea & Pumpkin Curry | Creamy & Vegan

Wash the Hokkaido pumpkin thoroughly, halve it, remove the seeds with a spoon, and cut the flesh with the skin into bite-sized cubes. Peel and finely dice the onion and garlic cloves. Finely grate or chop the fresh ginger. Drain the chickpeas in a colander and rinse briefly under cold water.

Cook the basmati rice in lightly salted water according to package instructions for approx. 12–15 minutes, then keep warm.

Heat the coconut oil in a large pan or Dutch oven over medium heat. Sauté the diced onion for 3 minutes until translucent. Add the garlic, ginger, garam masala, ground turmeric, and ground cumin, and sauté while stirring for about 1 minute until fragrant.