25 SEPTEMBER 2018
Pumpkin curry with chickpeas and mie noodles
INGREDIENTS
- 1pack Alnatura mie noodles
- 1TbspAlnatura coconut oil
- 2garlic cloves
- 1-2cm1/2 - 1 inch fresh ginger
- 1/2pumpkin approx. 14 oz., i.e. Hokkaido
- 3-4carrots
- 1can Alnatura coconut milk 13.5 oz.
- 1jar of Alnatura chickpeas
- 200ml1 cup water
- 2-6tspAlnatura red Thai curry paste
- 1handful of fresh baby spinach
- Salt
- Pepper
- Turmeric
- Fresh cilantro
- Pomegranate
- Sprouts
INSTRUCTIONS
- 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
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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