Categories: Vegetarian

Vegetarian stew with pumpkin and spinach

Simple

Preparation time: 30 minutes

4 people

20-40 min

Stew packed with vegetables, easy to make.

Vegetarisch-stoofgerecht-pompoen-spinazie-kikkererwten-3x4-klein_jpg

Vegetarian pumpkin and spinach stew. A creamy stew filled with cherry tomatoes, bell peppers, and coconut milk. The cashews give the dish a nice crunch.

Preparation

Cook the rice according to the package directions. Season with sea salt to taste, if desired.

Halve the cherry tomatoes. Coarsely dice the bell pepper. Drain the chickpeas. Coarsely chop the cashews. Finely chop the shallots and mince the garlic.

Heat the (olive) oil in a wok or sauté pan and sauté the onion and garlic. Add the spinach, pumpkin cubes, and curry powder and stir-fry until the spinach has wilted.

Pour the coconut milk into the pan and reduce the heat. Add the chickpeas, cherry tomatoes, bell pepper, and bay leaves and simmer the curry for about 7 to 10 minutes, or until al dente or cooked through. Remove the bay leaves after simmering.

Divide the cooked rice and curry among bowls. Garnish the vegetarian stew with the coarsely chopped cashews.