1. Vegetable Preparation:
Remove seeds from the Hokkaido pumpkin and cut into bite-sized cubes. Peel and finely dice the onion, garlic, and fresh ginger.

2. Sautéing Aromatics:
Heat a small amount of cooking oil in a large pot or deep skillet. Sauté the pumpkin and onion cubes for a few minutes. Add garlic, ginger, and curry powder, roasting briefly until fragrant.

3. Simmering:
Pour in the coconut milk and bring to a boil. Reduce the heat and let the curry simmer gently for about 10 minutes until the pumpkin is tender.

4. Seasoning:
Rinse and drain the chickpeas, then add them along with the fresh spinach into the pot. Season with lemon juice, salt, pepper, and chili. Simmer for another 5 minutes until the spinach is wilted.

5. Serving:
Serve the hot curry alongside freshly cooked rice.

Nutritional Value (ca. per portion)

• Calories: 480 kcal
• Carbohydrates: 52 g
• Protein: 14 g
• Fat: 24 g