Hello lovelies, I have a new delicious recipe for you: pumpkin curry with chickpeas and mie noodles. I'm very thrilled that this recipe is a result of a renewed collaboration with Alnatura*. The curry with pumpkin and chickpeas is super quick to make and the perfect comfort food – now that it has cooled off appropriately for the beginning of autumn. I promised you lots of pumpkin recipes of all sorts, I just can't get enough of it. Next to pumpkin I have added the tasty Alnatura coconut milk and Alnatura chickpeas to the curry. Both are ingredients that I ALWAYS have in my pantry.
In short
This pumpkin curry with chickpeas is creamy, vegan autumn comfort food that is on the table in about 35 minutes. Pumpkin and carrots simmer soft in coconut milk and red curry paste, the chickpeas add plant-based protein, and the mie noodles turn it into a filling family meal. To finish, spinach, pomegranate and fresh cilantro bring colour and freshness.
Why I love curry so much
We love curry, it's the ideal meal for this cosy season. It doesn't only warm you up from the inside, it's evidentially very healthy. The regular consumption of curry should inhibit inflammation, stabilize the cholesterol level and have a positive effect on the metabolism.
What really convinces me is how versatile a curry can be. You can try very many different combinations and always use new vegetables. We often cook it to use up leftover ingredients. This way it helps prevent food waste – you really don't need any further reasons, do you?
Depending on how hot you like your curry, you can add more or less curry paste. It's best to be cautious first and then add a little more later on. Instead of mie noodles you can also serve this curry with rice. We like the Alnatura basmati rice very much. You can also serve it with fresh naan bread.
Chickpeas – the little power package
With noodles the curry is very much loved by the girls. Mie noodles are super easy to make: you put them in boiling water for 3–5 minutes, rinse them with cold water and they are ready and patiently waiting for the curry to be cooked.
Did you know that you can also use the dripping water of the chickpeas, for example for a vegan meringue or for waffles or pancakes? I find it extremely fascinating how you can create delicious things from actual waste products. Chickpeas contain many fibres and are an important protein source for a vegetarian or vegan nutrition, as they consist of around 20 % protein. The high proportion of zinc, magnesium and iron makes the chickpea a small power package.
I hope you'll try this pumpkin curry with chickpeas and mie noodles very soon – it's exactly the right meal for a cool autumn evening. A fresh vegan naan bread is wonderful for mopping up the creamy sauce. If you're in the mood for more curry, you might also love my chickpea curry with coconut milk and spinach, and for a cosy soup day my creamy pumpkin soup is an autumn classic. You can find the other recipes I created with Alnatura products here.
This blogpost is a cooperation with Alnatura, the recipes and opinions are my own.*
