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Pumpkin chickpea curry with rice and cashews

Easy 14 November 2018
Preparation time
10 min
Cooking time
30 min

The scent of cinnamon, turmeric, and cumin is heavenly. In combination with chickpeas and pumpkin, this creates a wonderfully delicious curry.

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

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