Hokkaido Apple Curry with Chickpeas and Lime

A creamy Hokkaido apple curry with chickpeas, coconut and lime, which succeeds with just a few ingredients in one pot and one pan. Served with rice and fresh coriander.

By yumbelo · 2 servings · 28 minutes

Ingredients

• 400 g Hokkaido pumpkin
• 1 pc Apple
• 1 pc Onion
• 2 pc Garlic cloves
• 1 tsp Ginger, freshly grated
• 2 tsp Curry powder
• 1 tbsp Cooking oil
• 1 can Chickpeas (canned, drained)
• 400 ml Coconut milk
• 450 ml Water (150 ml for the curry, 300 ml for the rice)
• 150 g Long-grain rice
• 1 pc Lime
• 0.5 bunch Coriander
• Salt

Method

1. Wash the pumpkin, remove the seeds and cut into roughly 2 cm pieces; the skin can stay on. Quarter the apple, core it and dice it. Finely dice the onion and garlic and grate the ginger.
2. Bring the rice to a boil with 300 ml water and a pinch of salt, cover and simmer over low heat for 12 minutes, then let it steam for 5 minutes.
3. Heat the oil in a large pan and sweat the onion for 3 minutes until translucent. Add the garlic, ginger and curry powder and toast for 1 minute.
4. Add the pumpkin, apple and drained chickpeas to the pan and sear briefly. Deglaze with the coconut milk and 150 ml water, season with salt and simmer covered for 12 minutes until the pumpkin is soft.
5. Halve the lime, stir in the juice and season the curry with salt to taste. Chop the coriander and add it together with the rice over the curry.