Amazing pumpkin tomatoe curry

Pumpkin, pumpkin, pumpkin. Everywhere I look, I see pumpkin. On facebook, instagram and everywhere else. Everyone I know must have already cooked a pumpkin soup this autumn. And autumn is here, so how to stop yourself from buying a pumpkin? Impossible. So I am, as probably you are too, eating pumpkin in a different ways. And the recipe I share with you below is just great.

Pumpkin and tomatoe curry

(for 4-5 people)

  • half of hokkaido pumpkin (of the size of a human head)
  • 2 tsp red curry paste
  • 350 ml coconut milk
  • 400 ml canned tomatoes
  • 1 onion
  • 1 cup of cooked chickpeas
  • 1 tsp of curry powder
  • 1 tsp of hot paprika
  • 1 clove of garlic
  • fresh corinder
  • rapeseed oil
  • salt
  • 300 g rice or naan bread

Peel and cut a pumpkin into dices. Slice the onion and fry a bit on a frypan. Add curry paste, stir and add the pumpkin. Fry more, for about 2 minutes. After that pour the coconut milk and cook for about 10 minutes, until the pumpkin is tender. In the meantime cook the rice.

When the pumpkin is tender, blend the half of it and add tomatoes and some salt. Cook for couple more minutes.

Dry the chickpeas and on a small frypan warm up the oil. Add the chickpeas, curry powder, hot paprika and garlic. Fry for couple of minutes until the chickpeas become a bit crunchy, but not burned out.

Serve with rice (or naan bread), and chickpeas and coriander leaves on the top.

Bon appetit!

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