John Myers
Autumn Pumpkin and Apple Curry with Chickpeas
The perfect autumn pumpkin and apple curry with chickpeas recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pc. Chilli pepper
- 2 cm Ginger
- 1 Pc. Small Hokkaido pumpkin approx. 500 – 600 g
- 2 tbsp Coconut oil or ghee
- 100 g Tomato paste
- 3 tsp Curry powder
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Turmeric
- If desired, galangal and garam masala as well
- 800 ml Vegetable broth
- 100 g Peanut butter
- 3 Pc. Sour apples
- 1 small can Chickpeas
- 50 g Dried dates, raisins or aronia berries
- Salt pepper
- 1 bunch Coriander or parsley
- Peel and finely dice the onion, ginger and garlic. Core the chilli pepper and dice very finely. Prepare the pumpkin (halve, core, etc.) and cut into small pieces. Heat the coconut oil in a large saucepan and sauté the onions until translucent. Add the garlic, chilli, ginger, tomato paste and the spices and roast for about a minute. Now add the finely chopped pumpkin and fry for about 1 minute.
- Deglaze with broth, bring to the boil and stir in peanut butter. Simmer everything over a low heat for about 15 minutes with the lid on. Core and dice apples and add with the drained chickpeas and raisins (or dates, then chopped). Season to taste with salt and pepper and let it steep for a few minutes on the switched off stove. Chop the coriander and stir in at the end.
Tips:
- This fits e.g. millet, couscous, bulgur, quinoa etc … rice or bread are also ideal side dishes. As a variation, you can omit the chickpeas and dried fruits. The dish can also be wonderfully prepared with other vegetables.
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