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Pumpkin chickpea curry with rice and cashews Auto translated

Name: Pumpkin chickpea curry with rice and cashews
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 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

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

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.