WWW.FREI-STYLE.COMPumpkin curry with chickpeas and mie noodles
Ingredients
- 1 pack mie noodles
- 1 Tbsp 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 coconut milk (13.5 oz.)
- 1 jar of chickpeas
- 200 ml 1 cup water
- 2-6 tsp red Thai curry paste
- 1 handful of fresh baby spinach
- Salt
- Pepper
- Turmeric
- Fresh cilantro
- Pomegranate
- Sprouts
Equipment: Wok or pot, Pot for the noodles
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
Notes
Tip from my kitchen: go easy on the curry paste at first and stir in more later – that way you hit the heat just right. Hokkaido doesn't need peeling, which saves time. Keep the mie noodles separate from the curry so they stay firm when reheated. For a gluten-free version use rice noodles or rice and a gluten-free curry paste.
Nutrition per serving: 520 kcal