CHICKPEA AND PUMPKIN CURRY
Restaurants | Traditional

CHICKPEA AND PUMPKIN CURRY  

Ingredients:

CHICKPEA AND PUMPKIN CURRY

  • 2 tablespoons of olive oil
  • 3 cloves of garlic
  • 1 chopped red onion
  • 1 teaspoon powdered ginger
  • 3 tablespoons of red curry paste or 2 tablespoons of curry powder
  • 1 sliced butternut squash (about 500 grams)
  • 1/2 head of broccoli
  • 400 grams of cooked chickpeas
  • 400 ml of coconut milk
  • salt and pepper
  • cashew
  1. In a pan, place the oil, the chopped onion and the cubed pumpkin and cook until the onion is translucent (between 4 to 5 minutes).
  2. Add the minced garlic cloves, curry and ginger and cook for 1 or 2 minutes.
  3. Add the coconut milk, season with salt and pepper to taste and let it boil for 7/8 minutes,
  4. Add the broccoli cut into small florets and cover to cook.
  5. After 3/4 minutes, add the cooked chickpeas and mix.
  6. Cover and cook for another 5 minutes.

By Teresa Abreu @healthybitespt

Method:

CHICKPEA AND PUMPKIN CURRY

  • 2 tablespoons of olive oil
  • 3 cloves of garlic
  • 1 chopped red onion
  • 1 teaspoon powdered ginger
  • 3 tablespoons of red curry paste or 2 tablespoons of curry powder
  • 1 sliced butternut squash (about 500 grams)
  • 1/2 head of broccoli
  • 400 grams of cooked chickpeas
  • 400 ml of coconut milk
  • salt and pepper
  • cashew
  1. In a pan, place the oil, the chopped onion and the cubed pumpkin and cook until the onion is translucent (between 4 to 5 minutes).
  2. Add the minced garlic cloves, curry and ginger and cook for 1 or 2 minutes.
  3. Add the coconut milk, season with salt and pepper to taste and let it boil for 7/8 minutes,
  4. Add the broccoli cut into small florets and cover to cook.
  5. After 3/4 minutes, add the cooked chickpeas and mix.
  6. Cover and cook for another 5 minutes.

By Teresa Abreu @healthybitespt

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