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🍽️ Creamy Pumpkin Chickpea Curry with Tomatoes

248 kcal · 30 min · 4 servings

Ingredients

• 200 g Hokkaido pumpkin
• 1 onion
• 1 eggplant
• 1 red bell pepper
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 650 ml vegetable broth
• 400 g chickpeas (can)
• 1 bay leaf
• pepper (from the mill)
• salt
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tbsp grated ginger
• 4 ripe tomatoes
• 2 tbsp coconut flakes

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds from the inside.
4. 4. Cut the pumpkin flesh into small cubes.
5. 5. Peel the onion.
6. 6. Slice the onion into thin strips.
7. 7. Wash the eggplant.
8. 8. Cut the eggplant into small cubes.
9. 9. Wash the bell pepper.
10. 10. Dry the bell pepper with a kitchen towel.
11. 11. Remove the seeds and white inner walls of the bell pepper.
12. 12. Slice the bell pepper into strips.
13. 13. Heat oil in a large pan.
14. 14. Add the mustard seeds to the hot pan.
15. 15. Wait until the mustard seeds start to pop.
16. 16. Add the onion strips and bell pepper strips to the pan.
17. 17. Add the pumpkin cubes and eggplant cubes.
18. 18. Sauté the vegetables briefly.
19. 19. Deglaze everything with the vegetable broth.
20. 20. Let the curry simmer for about 10 minutes.
21. 21. Drain the chickpeas in a sieve.
22. 22. Stir the chickpeas and a bay leaf into the curry.
23. 23. Let the dish simmer for another 10 minutes.
24. 24. Season the curry with pepper and salt.
25. 25. Add turmeric and chili.
26. 26. Add the ginger.
27. 27. Wash the tomatoes.
28. 28. Remove the hard stem area from the tomato.
29. 29. Cut the tomatoes into wedges.
30. 30. Fold the tomato wedges into the finished curry.
31. 31. Remove the pan from the heat.
32. 32. Warm the serving plates.
33. 33. Serve the curry on the pre-warmed plates.
34. 34. Sprinkle the dish with coconut flakes.
35. 35. Serve the curry with rice.

Nutrition per serving

• kcal: 248
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 27 g