Chickpea and Pumpkin Curry recipe
This oriental recipe is perfect for the colder months, when our body needs warming yang foods to keep the immune system strong and energy levels high. The medicinal spices in this recipe, such as turmeric, curry, ginger and cumin, have anti-inflammatory, immune-boosting and anti-bacterial properties. Chickpeas are also a rich source of plant-based protein and fibre, keeping you satisfied and full for longer. Try this delicious Chickpea and pumpkin curry recipe!
- 1 cup cooked chickpeas
- 1 finely cut onion
- 1 finely cut garlic clove
- 2 cups pumpkin cut into cubes
- ½ cauliflower
- 1 cup coconut milk
- Ginger to taste
- Turmeric and curry to taste
- Cumin to taste
- Salt to taste
- 1 tablespoon sesame oil
- 1 teaspoon mugi miso
- Soak the chickpeas over night in water with a small piece of kombu algae. Boil the chickpeas in water with the kombu algae for one hour. Set aside.
- Cut the onion in small cubes and sauté them in a pan at a high heat. Once the pan has heated up with the onion, add a tablespoon of sesame oil. Sauté at a low heat for 10 minutes. This way, you eliminate the excessive yin energy of the onion and it becomes balanced. Once the 10 minutes have passed, add sea salt.
- Mix in the garlic.
- Separate the cauliflower flowers by hand into small pieces and add them into the pan.
- Cut the pumpkin into cubes and incorporate them in as well.
- Grate the fresh ginger and add it into the pan.
- Add coconut water into the pan until the water covers the vegetables. Add cumin, curry and turmeric to taste and let it boil for 20 minutes.
- Once the curry has cooked, turn off the heat and once it has stopped boiling, add the miso paste. Before adding the miso into the curry, dilute it in water prior. It’s very important not to let the miso come to a boil, as this will kill the healthy bacteria it contains.