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 Tomaten; 1 cans Coconutmilch; 1 Tsp. Cinnamon; 2 Units Shallots; 1 Tsp. Crystal salt; 270 Chickpeas

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.

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	Tomaten
1 cans	Coconutmilch
1 Tsp.	Cinnamon
2 Units	Shallots
1 Tsp.	Crystal salt
270	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.

Pumpkin chickpea curry with rice and cashews

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