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Indian Pumpkin & Chickpea Curry | Aromatic & Creamy
(0)
40 min
Under an hour
Knuspr-Küche
Cremig, aromatisch und herrlich wärmend: Dieses vegane Kürbis-Kichererbsen-Curry vereint zarten Hokkaido-Kürbis und nussige Kichererbsen in einer fein gewürzten Kokos-Tomaten-Sauce mit Garam Masala, Ingwer und Kurkuma. Serviert mit duftendem Basmatireis, frischem Koriander und Limette.
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, halve, seed, and cut into bite-sized, approx. 2 cm cubes (the skin of Hokkaido pumpkin is edible). Rinse the chickpeas in a sieve and drain well. Finely chop the onion, garlic, and ginger.
Thoroughly rinse the basmati rice under cold running water until the water runs clear. Then cook in lightly salted water according to package instructions for approx. 12 minutes, then cover and let rest.
Preparing the curry
Heat the coconut oil in a large pan or heavy casserole pot. Sauté the chopped onion over medium heat for approx. 3 to 4 minutes until translucent. Add the garlic and ginger and sauté for 1 minute until fragrant.
Chef's tip
If you like it spicier, sauté a finely chopped red chili pepper together with the onion and garlic, or add a pinch of chili flakes.
The curry is great to prepare a day ahead: once left to steep, the sauce often tastes even more intense and well-rounded the next day.
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