astrolab
VIP Member (Resident chef)
Sorry folks if I was away for .. weeks, but we move to New Zealand and I had so many things to run ... below a recipe, tasty and easy..
The vegetarian curry with pumpkin and chickpea dish is a very rich and nutritionally complete, slightly spicy flavor that characterizes the curry with pumpkin and chickpeas
is well balanced by the basmati rice that accompanies it as making it lightweight and perfect as a quick lunch from consume in a working lunch, without necessarily being heated.
Ingredients:
garlic 2 cloves
broth vegetable (or water) 250 ml
chickpeas 400 g cooked
red onions 1
turmeric 1 tea spoon
1 teaspoon curry
Garam masala 1 tsp
4 tablespoons oil
1 teaspoon hot paprika
Double concentrated tomato 2 teaspoons
Basmati rice 320 gr
Sale q.b.
Cleaned pumpkin 800 gr
Method
The night before, put the chickpeas and leave to soak overnight, cook them in a pressure cooker until they are very tender (alternatively you can use the natural ones already cooked).
Removed from the peel and pumpkin seeds inside; make 800 g, cut into cubes (1) very small, should be about the same size of chickpeas so as to have the same cooking time.
Finely chop the onion and fry in a pan with the garlic (2) for a couple of minutes, add the spices (3) and toast a couple of minutes after which add the pumpkin
(4) and cook for about 5 minutes. Add the cooked chickpeas (5) and the tomato concentrate (6) along with water or vegetable broth, reduce the heat to low and stir with a wooden spoon.
Cover with a lid and cook until the pumpkin is very soft but not undone, about 15 minutes, if necessary, add a little more hot water (or vegetable broth) so as not to dry the sauce
which must remain creamy. Meanwhile boil the basmati rice in plenty of boiling salted water, drain it al dente. Serve the vegetarian curry accompanied by basmati rice.
The vegetarian curry with pumpkin and chickpea dish is a very rich and nutritionally complete, slightly spicy flavor that characterizes the curry with pumpkin and chickpeas
is well balanced by the basmati rice that accompanies it as making it lightweight and perfect as a quick lunch from consume in a working lunch, without necessarily being heated.
Ingredients:
garlic 2 cloves
broth vegetable (or water) 250 ml
chickpeas 400 g cooked
red onions 1
turmeric 1 tea spoon
1 teaspoon curry
Garam masala 1 tsp
4 tablespoons oil
1 teaspoon hot paprika
Double concentrated tomato 2 teaspoons
Basmati rice 320 gr
Sale q.b.
Cleaned pumpkin 800 gr
Method
The night before, put the chickpeas and leave to soak overnight, cook them in a pressure cooker until they are very tender (alternatively you can use the natural ones already cooked).
Removed from the peel and pumpkin seeds inside; make 800 g, cut into cubes (1) very small, should be about the same size of chickpeas so as to have the same cooking time.
Finely chop the onion and fry in a pan with the garlic (2) for a couple of minutes, add the spices (3) and toast a couple of minutes after which add the pumpkin
(4) and cook for about 5 minutes. Add the cooked chickpeas (5) and the tomato concentrate (6) along with water or vegetable broth, reduce the heat to low and stir with a wooden spoon.
Cover with a lid and cook until the pumpkin is very soft but not undone, about 15 minutes, if necessary, add a little more hot water (or vegetable broth) so as not to dry the sauce
which must remain creamy. Meanwhile boil the basmati rice in plenty of boiling salted water, drain it al dente. Serve the vegetarian curry accompanied by basmati rice.
