Pumpkin and Chickpea Curry

Thermomix recipe: Pumpkin and Chickpea Curry. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 red onion (approx. 150 g)
• 1 leek (approx. 100 g), white and light green part
• 10 g fresh ginger, peeled
• 20 g olive oil
• 1 tsp coriander seeds
• 1 tbsp red Thai curry paste
• 1 tbsp tomato paste
• 400 g pumpkin, peeled and cut into 2-3 cm cubes
• 400 g cooked chickpeas, drained and rinsed
• 400 ml coconut milk
• 1/2 tsp salt, or to taste
• Fresh coriander, a small bunch, for garnish

Instructions

1. Add red onion, leek (white and light green part), and peeled fresh ginger to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil and coriander seeds to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
3. Add red Thai curry paste and tomato paste to the bowl. Sauté 2 min / 120°C / Speed 1. This helps to deepen the flavors of the pastes.
4. Add pumpkin cubes and drained, rinsed chickpeas to the bowl. Stir 10 sec / Speed 2 / Reverse.
5. Pour in the coconut milk and add salt. Cook 18 min / 95°C / Speed 2 / Reverse. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
6. Pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula. Check the consistency and adjust liquid if needed (add a splash of water if too thick). Resume cooking for the remaining time.
7. Once cooked, perform a final stir for 1 min / 90°C / Speed 1 / Reverse to ensure even distribution and prevent sticking. Taste and adjust seasoning if necessary.
8. Serve the curry hot, garnished with freshly chopped coriander.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.