Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Pumpkin curry with chickpeas
The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
Ingredients for pumpkin curry with chickpeas
400 g of pumpkin
1 cup of coconut milk
1 glass of water
1 teaspoonful of curry paste
parsley or coriander
Peel the pumpkin and remove the seeds. Dice it. Pour half the portion of coconut milk into a pan and cook over medium heat.
Add the curry paste and combine it accurately with the coconut milk. Lower the temperature.
Add the pumpkin and the rest of the coconut milk as well as the water. Bring everything to a simmer and cook until the pumpkin is tender, so, for about 10 minutes. Combine the chickpeas with the other ingredients and cook for 5 minutes more.
Before serving sprinkle with hot pepper and a few leaves of parsley or coriander. Serve warm.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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