Vegetable curry with pumpkin
4 servings
30 minutes
Vegetable curry with pumpkin is a bright and aromatic dish of Chinese cuisine that combines the tenderness of pumpkin, the spiciness of spices, and the richness of chickpeas. The origins of curry trace back to ancient Asia, where it was considered a symbol of flavor harmony. In this recipe, pumpkin adds a sweet softness contrasting with the spicy curry paste, while cauliflower adds textural variety. Garlic and coriander enhance the aroma, and cilantro finishes the composition with freshness. This dish pairs perfectly with rice or flatbreads, filling the meal with warmth and comfort. Curry can be served as a standalone dish or as part of a large family dinner. Each spoonful is a journey through flavor nuances where spices play the main role in creating a rich and balanced culinary masterpiece.
1
Chop the onion finely and place it in the pan.
- Onion: 2 pieces
2
Cut the pumpkin into cubes and place it in the pan.
- Pumpkin: 500 g
3
Break the cauliflower into florets and add to the pumpkin.
- Cauliflower: 500 g
4
Add curry to the vegetables.
- Curry paste: 1 teaspoon
5
Press the garlic.
- Garlic: 4 cloves
6
Add canned chickpeas (lentils) along with the liquid.
- Canned chickpeas: 1 jar
7
Add about 500ml of boiling water, less is fine as long as it covers the vegetables.
8
Add cilantro, coriander, salt, and pepper.
- Coriander: 1 bunch
- Ground coriander: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Cook until the cabbage is done.