John Myers
Pumpkin, Coconut and Chickpea Curry
The perfect pumpkin, coconut and chickpea curry recipe with a picture and simple step-by-step instructions.
- 1 tbsp Coconut oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 2 tsp Chilli flakes
- 2 tsp Cumin
- 2 tsp Vegetable broth
- 2 tsp Miso paste
- 2 tsp Turmeric powder
- 800 g Chopped tomatoes
- 800 g Coconut milk
- 1 Pc. Butternut squash or 600 g sweet potatoes
- 500 g Eggplant or zucchini
- 1 Pc. Paprika
- 1 Can Chickpeas
- 1 Pc. Broccoli
- 1 tbsp Lemon juice
- 1 bunch Coriander or parsley
- 200 g Smoked tofu to taste
- Peel and finely chop ginger, garlic clove and onion, then sauté with the chilli flakes and cumin seeds in heated coconut oil in a roasting pan on the stove. In the meantime, prepare the vegetables. To do this, dice everything bite-sized and place in the roaster.
- Add vegetable stock powder, turmeric and deglaze with the chopped tomatoes and coconut milk. Bring to the boil and then for 30 minutes in the preheated oven at 200 degrees top / bottom heat (or 180 degrees convection). Alternatively, you can cook the curry on the stove.
- After 30 minutes add the drained chickpeas, broccoli, chopped coriander, miso paste and lemon juice, and possibly the diced tofu. If the sauce has boiled down too much, you can add a little more vegetable stock or water. Then continue cooking in the oven for another 20-30 minutes at the same temperature.
- The vegetables can be exchanged as desired. The dish is easy to freeze, but can also be kept chilled in the refrigerator for a few days. This fits z. B. rice, buckwheat, quinoa, millet etc … If you use fresh spinach, add it just before the end of the cooking time and let it collapse for a moment.
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