The scent of cinnamon, turmeric, and cumin is heavenly. In combination with chickpeas and pumpkin, this creates a wonderfully delicious curry.
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Step 1/8
Heat 1 tablespoon of frying oil (e.g. sunflower oil) in a pot.
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Step 2/8
Add spices, shallots, garlic and chili and sauté, stirring, until shallots are translucent.
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Step 3/8
Add the pumpkin and chickpeas and mix everything together well.
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Step 4/8
Put the lid on and steam for about 5 minutes.
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Step 5/8
Add tomatoes, coconut blossom sugar, sea salt and pepper and stir well again.
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Step 6/8
Simmer vegetables for about 30 minutes until squash is tender.
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Step 7/8
To serve, garnish with cilantro and cashew break.
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Step 8/8
Optionally add a dash of coconut milk.
Matching products
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Product note
Organic Fairtrade cashews 1kgCHF 22.00
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...