The past few days have been very hectic on our side of the world. Khmer new year, which started on Friday and will end on Monday, in combination with looking for a place to make our bakery and coffee shop/health cafe has drained my energy levels.

But the good news, we found a spot and it's amazing! The first of May we get the keys and in about a week our friend from Belgium and baker arrives. So it doesn't seem that it will quiet down in the coming weeks.

Though I miss spending hours and hours in the kitchen, I am enjoying the start of our new challenge. Soon I will even have two kitchens and a fully equipt bakery and massive oven to experiment with! But until then more of these yummy, quick and easy meals will be served at our home.

CHICKPEA SPINACH PUMPKIN CURRY

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INGREDIENTS (SERVES 2)

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• 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
• 2 cups butternut or pumpkin, chopped
• 1 cup carrot, chopped
• 1/2 cup onion, chopped
• 2 clove garlic, minced
• 2-3 cups fresh spinach
• 1 cup tomato, chopped
• 1.5 cup water
• 1.5 tsp ground coriander seeds
• 1.5 tsp ground cumin seeds
• 1 star anise
• 1- inch cinnamon stick
• 1/2 lime, juice only
• 1/3 cup freshly chopped parsley (garnish)

FYI: Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you can soak and cook a big batch and freeze them for later use? CLICK HERE for more info (I also added a quick cooking method in case you forgot to soak the chickpeas overnight).

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DIRECTIONS

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1. Heat cooking oil over medium heat. Cook onions for 2 to 3 minutes, stirring regularly. Then add garlic, ginger and dried herbs. Cook for 2 to 3 minutes more. Stir regularly.
2. Add carrots, tomatoes, pumpkin, and water. Stir well cover and cook for 25 minutes. Add more water if needed while cooking. Season with salt and pepper to taste.
3. When the pumpkin is soft, add spinach and cooked chickpeas, cook, uncovered until heated through or until spinach is wilted.
4. Finish with a squeeze of lime and garnish with freshly chopped parsley.

I hope you enjoy this yummy plant-powered meal.

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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