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Kürbis Curry mit Kichererbsen und Mie-Nudeln
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5 from 1 vote

Pumpkin curry with chickpeas and mie noodles


  • 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


  • 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