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

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

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.