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Indian Pumpkin & Chickpea Curry | Creamy & Warming
(0)
35 min
Quick
Gurkerl Küche
Herbstlicher Seelenwärmer aus der indischen Küche: Zarter Hokkaido-Kürbis und nussige Kichererbsen, geschmort in einer cremigen Kokos-Tomaten-Sauce mit aromatischem Garam Masala. Perfekt serviert mit feinem Basmatireis.
Ingredients
Preparation method
Preparation
Wash the Hokkaido pumpkin thoroughly, halve, deseed, and cut into approx. 2 cm cubes. Peel and finely chop the onion, garlic, and ginger. Halve the chili pepper lengthways, deseed, and slice into fine strips.
Drain the chickpeas in a colander, rinse thoroughly with cold water, and drain well.
Cooking & simmering
Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add the garlic, ginger, and chili, and sauté for another 1-2 minutes until fragrant.
Chef's tip
Tip: For an intense roasted flavor, the pumpkin cubes can be pre-baked in the oven at 200 °C for 15 minutes and stirred into the curry at the end.
Serving tip: Freshly baked Indian naan bread goes perfectly with this.
20 min
Under an hour
