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Freistyle

Pumpkin curry with chickpeas and mie noodles

Ingredients

  • 1 pack Alnatura mie noodles
  • 1 Tbsp Alnatura coconut oil
  • 2 garlic cloves
  • 1-2 cm 1/2 - 1 inch fresh ginger
  • 1/2 pumpkin (approx. 14 oz., i.e. Hokkaido)
  • 3-4 carrots
  • 1 can Alnatura coconut milk (13.5 oz.)
  • 1 jar of Alnatura chickpeas
  • 200 ml 1 cup water
  • 2-6 tsp Alnatura red Thai curry paste
  • 1 handful of fresh baby spinach
  • Salt
  • Pepper
  • Turmeric
  • Fresh cilantro
  • Pomegranate
  • Sprouts

Instructions

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

Source: frei-style.com/pumpkin-curry-with-chickpeas-and-mie-noodles-3