Creative | Vegan

CHICKPEAS AND PUMPKIN CURRY

Ingredients:

CHICKPEAS AND PUMPKIN CURRY

  • 400 g cooked chickpeas ⁠⠀
  • 200 g pumpkin butter⁠ ⠀
  • 400 ml coconut milk ⠀
  • 1 onion⁠ ⠀
  • 2 cloves of garlic⁠ ⠀
  • 1 c. curry powder ⁠ ⠀
  • 1 / 2 c. cumin tea ⠀
  • 1 / 2 c. powdered ginger tea⁠ ⠀
  • 1 c. chopped chives tea ⠀
  • 1/2 lime juice ⠀
  • 1 pinch of salt ⠀
  • Olive oil q.b. ⠀
  • Fresh coriander to serve⁠ ⠀
  • Basmati rice to accompany ⠀
  1. In a high skillet or a large pan, sauté the onion in olive oil and garlic cloves⁠ for about 5 minutes.⁠ ⠀
  2. Add the spices (curry, ginger, cumin, and chives) and stir a few more minutes. Add the salt. ⠀
  3. Add coconut milk and pumpkin cut into pieces, cover, and cook for a while 15-20 minutes on low heat. ⠀
  4. Add the cooked chickpeas and lime juice, wrap and cook another 5⁠ minutes on low heat.⁠
  5. Serve with coriander and serve with basmati rice.

Recipe by Mafalda R. Almeida

Main Course
Creative, Vegan

Method:

CHICKPEAS AND PUMPKIN CURRY

  • 400 g cooked chickpeas ⁠⠀
  • 200 g pumpkin butter⁠ ⠀
  • 400 ml coconut milk ⠀
  • 1 onion⁠ ⠀
  • 2 cloves of garlic⁠ ⠀
  • 1 c. curry powder ⁠ ⠀
  • 1 / 2 c. cumin tea ⠀
  • 1 / 2 c. powdered ginger tea⁠ ⠀
  • 1 c. chopped chives tea ⠀
  • 1/2 lime juice ⠀
  • 1 pinch of salt ⠀
  • Olive oil q.b. ⠀
  • Fresh coriander to serve⁠ ⠀
  • Basmati rice to accompany ⠀
  1. In a high skillet or a large pan, sauté the onion in olive oil and garlic cloves⁠ for about 5 minutes.⁠ ⠀
  2. Add the spices (curry, ginger, cumin, and chives) and stir a few more minutes. Add the salt. ⠀
  3. Add coconut milk and pumpkin cut into pieces, cover, and cook for a while 15-20 minutes on low heat. ⠀
  4. Add the cooked chickpeas and lime juice, wrap and cook another 5⁠ minutes on low heat.⁠
  5. Serve with coriander and serve with basmati rice.

Recipe by Mafalda R. Almeida

Main Course
Creative, Vegan
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