We cooked this vegan Curry with some friends from Stuttgart. Indian influenced and simple like all of our Currys. The secret is to roast some of the ingredients before you start cooking. The taste is different and makes this meal a tasty adventure 😉
Time to prepare: 20 minutes
Time to cook: 20 minutes
Servings: 4
Ingredients (for the Tamarind Chutney):
- 2 tbs coriander paste
- 1 tsp cumin seeds
- 30 g brown sugar
- 3 tsp tamarind paste
- 1 tsp red chili powder
Ingredients (for the Curry):
- 600 g hokkaido pumpkin (diced)
- 200 – 250 g (1 can) chickpeas
- 1 big red onion (chopped)
- 5 garlic cloves (chopped)
- 3 tbs peanut oil
- 1 tsp fennel seeds
- 2 tsp ginger (grated)
- 1 tbs Garam Masala
- 1 tsp coriander seeds, mashed
- ½ tsp curcuma
- 100 ml veggie stock
- salt & pepper
Method (for the Chutney):
- Roast the cumin seeds and chili powder in a…
View original post 110 more words
KanyaBotan
Life in SE ASIA a Daily Magazine
kaimu662
krisstallworthy
moksha2015
outdoorlife86
peter614
rsangwatrat
the travelling tomyam
