Indian Pumpkin Chickpea Curry | Creamy Autumn One-Pot Dish

Peel the onion, garlic, and ginger. Finely dice the onion, and grate the garlic and ginger. Peel the pumpkin (if not hokkaido) and cut into approx. 2 cm cubes. Rinse and drain the chickpeas.

Cook the basmati rice in double the amount of lightly salted water for about 12-15 minutes, then let it rest covered.

Heat the ghee in a large frying pan or pot. Add the chopped onion and sauté over medium heat for 4-5 minutes until translucent. Stir in the grated garlic and ginger, then sauté for 1 minute until fragrant.