• 100 gr dry chickpeas
  • 1 white onion
  • Half cauliflower
  • Half small pumpkin
  • 200 gr fresh spinach
  • 1 tbsp curry paste
  • 10 ml coconut milk
  • Fresh parsley or coriander
  • Cumin and paprika powder
  • Oil and salt

Soak the chickpeas in cold water for about 12 hours. Drain them and set them in a pot with new cold water and a couple laurel leaves. Cook them for about 2h (until soft, but not smooshy).

Slice the onion and fry it in 2 table spoons of olive oil. Add the curry paste. Cook on high heat for about 5 minutes. Clean the pumpkin and cut it in small cubes. Clean the cauliflower and cut it in smaller pieces. Add both to the onion, stir frequently. Add salt and spices and cover with water (just above your veggies). Cook for about 30 minutes at medium fire. The vegetables need to be cooked but not falling apart. At this point, add the chickpeas, the spinach and the coconut milk. Higher the fire and continue cooking for 10 minutes extra. Serve it warm!



  • Cook some rice adding cinnamon, cloves and anise to the water and enjoy together with your vegan curry
  • This is a very versatile dish. Try it also with lentils, pak choi and green beans!

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