Curried Vegetables with Flatbread

Ingredients

• 100 g vegetable onion
• 1 Garlic clove
• 2 red bell pepper halves
• 1 can chickpeas
• 200 g Sugar snap peas
• 600 g pumpkin flesh
• 3 tbsp oil
• 1 tsp turmeric
• 1 tsp cumin
• 0.5 tsp coriander
• 0.5 tsp Chili flakes
• 0.5 l vegetable broth (from the jar)
• 5 tbsp heavy cream
• 1 tbsp flour
• 150 g yogurt
• 4 tbsp Lemon juice
• Salt
• Pepper
• 1 flatbread

Instructions

1. 1.

   Peel and finely chop onion and garlic. Halve bell peppers, remove seeds, wash, cut into strips, drain chickpeas. Sauté onion and garlic with spices in 3 tbsp oil.

2. 2.

   Take half from the pot, dice pumpkin flesh, add to it, pour in broth, cover and bring to a boil. Add bell pepper, chickpeas, and cleaned sugar snap peas; simmer for 5-10 minutes. Mix cream with flour, stir into curry. Season curry with salt, pepper, and lemon juice; serve with yogurt and flatbread.