This is a very comforting and extremely delicious recipe of pumpkin curry, which will make your loved ones feel cozy on a rainy autumn day. Let these magical Indian flavors take you far away, to a wonderful place where the sun shines bright and where the summer never ends!
- pumpkin : 400 g
- onion : 1 piece
- garlic : 4 clove
- tomatoes : 3 piece
- oil : 2 Tbsp
- Madras curry powder : 1 Tbsp
- coconut milk : 3 Tbsp (optional)
- kidney beans : 1 can (400 g)
- chickpea : 1 can (400 g)
- salt : 1.5 tsp
- chili powder : 1 tsp
- rice : 1 cup
Stages of cooking
We will need one cup of pumpkin puree for this recipe. It is recommended to make homemade puree, of course, but if you are pressed for time or don’t have pumpkin at hand, you can use canned pumpkin from the supermarket. To make pumpkin puree by yourself, just wash, peel and remove pumpkin seeds. Then cut the flesh into cubes.
Pour the chopped pumpkin with water in a large pot, boil it for about 20 minutes on low heat. Your pumpkin should become soft. Drain and set aside one cup of the stock.
Blend the pumpkin to get puree.
Then peel one onion and chop it well. Peel and mince four cloves of garlic. Dice 3 medium tomatoes. Alternatively, you can use a can of chopped tomatoes about 400 g.
Sauté the chopped onion and garlic for about 5 minutes.
Add curry powder and mix the ingredients. Then add pumpkin puree you have got, tomatoes, the rest of the pumpkin stock, coconut milk, chickpeas without liquid and beans.
Stir the ingredients well once again, boil the dish, season with salt and black pepper. Keep cooking for about 15 minutes on low heat.
Boil one cup of rice in a separate pot.
Serve rice with pumpkin curry and chopped parsley. This is a healthy and delicious dish you will certainly enjoy!