Easy
14 November 2018
Preparation time
10 min
Cooking time
30 min
The scent of cinnamon, turmeric, and cumin is heavenly. In combination with chickpeas and pumpkin, this creates a wonderfully delicious curry.
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Step 1/8
Heat 1 tablespoon of frying oil (e.g. sunflower oil) in a pot.
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Step 2/8
Add spices, shallots, garlic and chili and sauté, stirring, until shallots are translucent.
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Step 3/8
Add the pumpkin and chickpeas and mix everything together well.
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Step 4/8
Put the lid on and steam for about 5 minutes.
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Step 5/8
Add tomatoes, coconut blossom sugar, sea salt and pepper and stir well again.
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Step 6/8
Simmer vegetables for about 30 minutes until squash is tender.
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Step 7/8
To serve, garnish with cilantro and cashew break.
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Step 8/8
Optionally add a dash of coconut milk.
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