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Indian Pumpkin & Chickpea Curry | Creamy & Vegan
(0)
35 min
Under an hour
Gurkerl Küche
Ein herrlich aromatisches, cremiges indisches Curry mit Hokkaido-Kürbis und Kichererbsen in feiner Kokosmilchsauce – serviert mit lockerem Basmatireis.
Ingredients
Preparation method
Preparation & Roasting
Wash the Hokkaido pumpkin thoroughly, halve, deseed, and cut into bite-sized cubes. Optionally, you can pre-roast the pumpkin cubes on a baking sheet in the oven at 200 °C top/bottom heat for approx. 15 minutes to achieve a particularly fine flavor.
Finely chop the onion, garlic, and ginger. Drain the chickpeas and rinse briefly with cold water.
Preparing Curry & Cooking
Heat the vegetable oil in a large pot. Sauté the chopped onion until translucent, then add the garlic and ginger and fry for approx. 1 minute.
Chef's tip
Tip: For a wonderfully fresh touch, drizzle a squeeze of fresh lime or lemon juice over the curry just before serving.
20 min
Under an hour
