Vegetarian curry with squash and chick peas

Method

Calories: 409

1. Remove the peel and seeds from the squash and cut into cubes the same size as the chick peas so they have the same cooking time.
2. Insert the paddle in the bowl.
3. Put the onion and chopped garlic, oil, pumpkin and spices (paprika, curry and turmeric) in the bowl.
4. Close the lid, select the POT program, set power level 4, set 25 minutes and press the program start/stop button.
5. Brown for about 8 min.
6. Then add the chick peas, tomato paste and stock and finish cooking.
7. In the meantime, boil the Basmati rice in salted water, drain when al dente and serve it with the vegetarian curry.