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🍽️ Roasted Pumpkin with Chickpea Coconut Curry

559 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (e.g. butternut or butternut squash)
• 3 tbsp olive oil
• 50 g tamarind paste or tamarind sauce (jar; 5 tbsp)
• 1 tsp chili flakes
• 20 g coconut flakes (2 tbsp)
• salt
• 1 red onion
• 2 garlic cloves
• 20 g ginger
• 1 red chili pepper
• 1 stalk lemongrass
• 1 large tomato (100 g)
• 1 tsp black peppercorns
• 1 tbsp dried curry leaves
• 1 tbsp Madras curry powder
• 1 tsp turmeric powder
• 400 g chickpeas (drained weight; can)
• 200 ml vegetable stock (jar)
• 400 ml coconut milk
• 200 g kale leaves
• 5 g cilantro (1 handful)
• 20 g roasted coconut chips (2 tbsp)

Instructions

1. 1. Cut the pumpkin flesh into slices about 2 centimeters thick.
2. 2. Line a baking sheet with baking paper.
3. 3. Place the pumpkin slices on the tray.
4. 4. Drizzle 1 tablespoon of olive oil over the pumpkin slices.
5. 5. Add 2 tablespoons of tamarind sauce.
6. 6. Sprinkle chili flakes over the mixture.
7. 7. Add coconut flakes.
8. 8. Season everything with a little salt.
9. 9. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
10. 10. Bake the pumpkin mixture in the oven for about 45 minutes.
11. 11. Peel the onion.
12. 12. Peel the garlic.
13. 13. Peel the ginger.
14. 14. Finely dice the onion, garlic, and ginger.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds from the chili pepper.
17. 17. Wash the chili pepper.
18. 18. Chop the chili pepper finely.
19. 19. Wash the lemongrass.
20. 20. Tap the lemongrass with the back of a knife to release the essential oils.
21. 21. Peel the tomato.
22. 22. Dice the tomato.
23. 23. Heat the remaining oil in a pan.
24. 24. Add mustard seeds, onion, garlic, chili, ginger, and lemongrass to the pan.
25. 25. Sauté the ingredients for 5 minutes over medium heat.
26. 26. Add curry leaves, curry powder, and turmeric.
27. 27. Lightly toast the spices.
28. 28. Add the chickpeas.
29. 29. Toast the chickpeas for 3 minutes, ensuring the spices do not burn.
30. 30. Deglaze with vegetable stock and coconut milk.
31. 31. Add the remaining tamarind sauce.
32. 32. Add the tomatoes.
33. 33. Simmer the mixture over low heat for about 10 minutes.
34. 34. Wash the kale.
35. 35. Remove the leafy parts from the kale stems.
36. 36. Tear the kale leaves into smaller pieces.
37. 37. Add the kale to the curry in the pan.
38. 38. Cook the kale for 20 minutes.
39. 39. Wash the cilantro.
40. 40. Shake the cilantro dry.
41. 41. Pick off the cilantro leaves.
42. 42. Serve the curry with the pumpkin slices in bowls.
43. 43. Garnish the curry with cilantro and coconut chips.

Nutrition per serving

• kcal: 559
• Protein: 13 g · Fett/Fat: 49 g · Carbs: 37 g