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PUMPKIN CURRY

PUMPKIN CURRY

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Servings

4 Persons

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Difficulty

Easy

Ingredients
  • circle icon For the pumpkin curry
  • circle icon700 g Pumpkin (e.g. butternut)
  • circle icon500 g sliced chicken breast
  • circle icon1 can of chickpeas
  • circle icon400 g baby spinach
  • circle icon1 tablespoon curry powder
  • circle icon200 ml coconut milk
  • circle icon1 pinch salt
  • circle icon Some pepper
  • circle icon Some oil for frying
Tags

Vegetarian,Wok,Asian

Preparation

Heat the oil in a wok. Add the chicken in portions and stir-fry for about 4 minutes. Remove and set aside.

Add a little more oil to the wok and heat it up. Add the diced pumpkin and stir-fry over medium heat for about 6 minutes. Add the chickpeas and spinach, and stir-fry for another 3 minutes.

Then add the coconut milk and chicken, season, mix well, and heat everything through again. If the sauce is too thin, dissolve a little cornstarch in water, add it, and let it simmer briefly.

Pumpkin Curry in a Wok

Pumpkin curry is so delicious because it perfectly combines the natural sweetness and creaminess of pumpkin with the spicy aromas of curry. As it cooks, the pumpkin becomes tender and absorbs the exotic flavors beautifully. The creamy texture with coconut milk makes this dish especially comforting – a harmonious delight that’s perfect for cold days. Get the recipe and enjoy pure comfort food!

Watch the video
Pumpkin Curry in a Wok

You can prepare this recipe using the following products

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