Step 1

Heat the coconut oil in a pan or wok. Fry the pumpkin and onion for about 3 minutes, stirring occasionally.

Step 2

Add garlic, ginger and curry paste and cook for about 1-2 minutes longer. Then add coconut milk, bring to a boil and simmer for 10 minutes over medium heat, stirring occasionally.

Step 3

Add spinach and chickpeas and simmer for further 5 minutes until the spinach has wilted. Add a little water, if needed. Season with salt, pepper or chili to taste. Add a squeeze of fresh lemon or lime juice, if you like.

Step 4

Serve your curry with rice (or other grains of choice) and top it with cashews and sesame seeds.*

Step 5

Enjoy!