Chickpeas and coconut curry with pumpkin and zucchini

Name: Chickpeas and coconut curry with pumpkin and zucchini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Chick peas; 500 g Hokkaido Pumpkin; 500 g Courgette; 2 red chillies; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 3 TSP Curry Powder; 2 can(s) (400 ml each) Coconut milk; 5-6 Tbsp Soy sauce; 3 TABLESPOONS Pumpkin seeds; 1 (approx. 250 g) Head radicchio salad

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Chick peas
500 g Hokkaido Pumpkin
500 g Courgette
2 red chillies
1 Onion
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Salt
3 TSP Curry Powder
2 can(s) (400 ml each) Coconut milk
5-6 Tbsp Soy sauce
3 TABLESPOONS Pumpkin seeds
1 (approx. 250 g) Head radicchio salad

Directions

1
Rinse the chickpeas in a sieve and drain. Wash and halve the pumpkin, scrape out the seeds and cut into small pieces. Wash and clean the zucchini. Peel long strips from the zucchini with a pestle ripper all around to the seeds. Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces. Peel and finely dice onion and garlic
2
Heat the oil and fry the zucchini briefly. Season with salt and take out. Fry the pumpkin, onion, garlic and chilli in the frying fat. Dust with curry and sauté briefly. Add chick peas, deglaze with coconut milk. Season with soy sauce. Simmer for 8-10 minutes over a low heat.
3
Roast pumpkin seeds in a pan without fat, remove. Clean, wash and cut radicchio into strips. Mix radicchio and about 2/3 of the courgettes into the curry, remove from heat, season to taste. Garnish with the rest of the zucchini and sprinkle with pumpkin seeds