Pumpkin-Chickpea Curry with Millet
The Autumn is here again and with it its time for pumpkin !
Inroduction
About this Recipe
By: Marija
I’m happy to say that my favorite season is slowly arriving! 🍊🍂🥧
I’m already looking forward to the beautiful colors and the calmy atmosphere after the hot summer. It always feels so relieving and sooting to me.
Autum is also a pumpkin season!
So i head over to my local farmer ‘s market to buy some pumpkin and make some amazing recipes.
This is the first time i came up to the idea to make a pumpkin pan on a curry stlye and guess what….
It’s amazing!
Try it out, have fun and a happy autumn to you all ! 🍂🍂🍂
Ingredients
- 230 g diced pumpkin, Hokkaido
- 300 g chickpea (from a can or a jar)
- 1 onion
- 4 cloves of garlic
- some oil for frying
- 2 tsp curry powder
- 1.5 tsp salt
- 2 tsp paprika powder
- 0.5 tsp nutmeg powder
- 0.5 tps pepper
- 1 tbsp dried basil
- 5-10 g fresh parsley
- 200 ml water
- 100 ml oat milk
In addition:
- 150 g millet
Step by Step Instructions
Step 1
Wash the pumpkin, deseed and dice small. Peel the onion and garlic clove, halve and also dice small. Drain the chickpeas from the can. Wash the fresh parsley and let it dry a bit, then chop finely.
Step 2
Fry the onion, garlic and diced pumpkin in a pan for a few minutes until translucent. Add the chickpeas and 200 ml water. Cover with the appropriate lid and simmer for 15 minutes over medium heat.
Now add all the spices and an oat milk, simmer for another 5 minutes, uncovered.
Step 3
Cook the millet according to the instructions on the packaging.
