Pumpkin chickpea curry with rice and cashews
Preparation time:
Baking / Cooking time:
10 minutes
30 minutes
The scent of cinnamon, turmeric, and cumin is heavenly. In combination with chickpeas and pumpkin, this creates a wonderfully delicious curry.
1 Pinch
Pepper2 Tsp.
Cumin1 Tsp.
dried chili2 cloves
Garlic cloves1 Tsp.
Turmeric1 Tsp.
Coconut blossom sugar1 UNIT
Hokkaido Pumpkin3 tbsp.
Frying oil1 handful
Cashew kernels1 handful
Koriander400 g
Tomaten1 cans
Coconutmilch1 Tsp.
Cinnamon2 Units
Shallots1 Tsp.
Crystal salt270 g
ChickpeasStep 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.
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