Pumpkin curry

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Ingredients (for 4 servings):

• Pumpkin ≈ 400 gr.

• Onion 1 clove

• Garlic 4 cloves

• 3 pieces tomatoes (400 gr.)

• Vegetable oil 2 tbsp

• Curry powder 1 tbsp.

• Coconut milk (optional) 3 tbsp.

• Red beans 1 can (400 gr.)

• Chickpeas or white beans 1 can (400 gr.)

• Salt, 1.5 tsp

• Red hot pepper 1 tsp.

• Rice 1 Cup.

Preparation:

Pick a pumpkin, clean from rind and seeds, cut into large cubes.
Place cut pieces of pumpkin in a saucepan with water, bring to the boil and simmer for 15-20 minutes. The pumpkin should be very soft and brittle. Drain through a colander, save 1 Cup of broth.
With the help of a blender blend the pumpkin until smooth. Next, we will need 1 Cup of pumpkin puree.
Peel 1 onion, cut into dice. Peel 4 cloves of garlic, chop. Dice 3 tomatoes. You can use diced tomatoes from a can.
In a pan on slow fire saute for 5 minutes the onion and garlic until soft.
Add 1 tablespoon of curry powder and stir. Immediately add a Cup of pumpkin puree, tomatoes, 1 Cup broth, 3 tablespoons coconut milk, red beans and chickpeas (without liquid).
Mix well, bring to the boil and simmer for for 15 minutes.
Boil 1 Cup long-grain rice. Serve curry on top of rice.