Pumpkin chickpea curry with rice and cashews

Name: Pumpkin chickpea curry with rice and cashews
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 1 Pinch Pepper; 2 Tsp. Cumin; 1 Tsp. dried chili; 2 cloves Garlic cloves; 1 Tsp. Turmeric; 1 Tsp. Coconut blossom sugar; 1 UNIT Hokkaido Pumpkin; 3 tbsp. Frying oil; 1 handful Cashew kernels; 1 handful Koriander; 400 g Tomaten; 1 cans Coconutmilch; 1 Tsp. Cinnamon; 2 Units Shallots; 1 Tsp. Crystal salt; 270 g Chickpeas

Easy 14 November 2018

Preparation time

10 min

Cooking time

30 min

Ingredients for

1 Pinch	Pepper
2 Tsp.	Cumin
1 Tsp.	dried chili
2 cloves	Garlic cloves
1 Tsp.	Turmeric
1 Tsp.	Coconut blossom sugar
1 UNIT	Hokkaido Pumpkin
3 tbsp.	Frying oil
1 handful	Cashew kernels
1 handful	Koriander
400 g	Tomaten
1 cans	Coconutmilch
1 Tsp.	Cinnamon
2 Units	Shallots
1 Tsp.	Crystal salt
270 g	Chickpeas

Step 1/8
Heat 1 tablespoon of frying oil (e.g. sunflower oil) in a pot.
Step 2/8
Add spices, shallots, garlic and chili and sauté, stirring, until shallots are translucent.
Step 3/8
Add the pumpkin and chickpeas and mix everything together well.
Step 4/8
Put the lid on and steam for about 5 minutes.
Step 5/8
Add tomatoes, coconut blossom sugar, sea salt and pepper and stir well again.
Step 6/8
Simmer vegetables for about 30 minutes until squash is tender.
Step 7/8
To serve, garnish with cilantro and cashew break.
Step 8/8
Optionally add a dash of coconut milk.

Jules Radu

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Pumpkin chickpea curry with rice and cashews

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Jules Radu