Pumpkin Curry

Pumpkin Curry

© Michael Markl

Pumpkin Curry

Pumpkin Curry

© Michael Markl

Ingredients (Serves 4)

400
g
pumpkin
150
g
spring onions
50
g
shallots
20
ml
sesame oil
20
ml
olive oil
10
g
curry powder
cumin
saffron
salt
black pepper, freshly ground
cayenne pepper
50
g
fresh ginger
3
lemon leaves
250
ml
coconut milk
100
g
chickpeas, pre-soaked (or half a tin)
  • Cut the pumpkin flesh into small pieces.
  • Wash and clean the spring onions and slice into fine rings, chop the shallots.
  • Sauté the pumpkin, spring onions and shallots briefly in olive and sesame oil and deglaze with coconut milk.
  • Season with curry powder, cayenne pepper, salt and the lemon leaves and simmer for 10 minutes. Cook the chickpeas in salted water until soft and stir in.

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