25 SEPTEMBER 2018

Pumpkin curry with chickpeas and mie noodles

Cook the mie noodles according to the packet instructions, rinse with cold water and place them aside
Peel garlic and ginger and chop them very fine
Cut the pumpkin into cubes (approx. 1 inch, peeling isn’t necessary) and slice the carrots
Heat up the coconut oil in a wok or pot
Add garlic and ginger and roast them shortly
Add the curry paste (the amount very much depends on how hot you like your curry)
Deglaze with coconut milk and water
Add the pumpkin dice and carrots slices and simmer at medium heat for approx. 10-13 minutes until both are soft
Add the chickpeas and let simmer for another 2-3 minutes
Season with salt, pepper, turmeric and add more curry paste if required
Stir in the spinach shortly before serving
Serve the curry in plates and then add the noodles, or mix them before serving
Sprinkle some fresh pomegranate seeds, cilantro and sprout on top

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