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Real comfort food: Pumpkin Curry

Somehow autumn is already here and the temperatures demand warmth from the inside.
Soups and stews are of course perfect as comfort food.

We would like to know that the pumpkin season is particularly well used, so today we will show you how you can conjure up a simple pumpkin curry.
In addition to pumpkin, we also used green beans and chickpeas. Basically you can adjust the vegetables according to your wishes.

The spices such as cinnamon and cumin make the curry nice and warm and almost perfect for rainy or stormy days.

We like to use Hokkaido pumpkin for such stews and the like. It has a nice, rather sweet taste that goes really well with cinnamon and is also very good and easy to process.
For our pumpkin curry, we also opted for Hokkaido.
Because it doesn’t necessarily have to be peeled. -The shell will be nice and soft.

Pumpkin Curry

Cook Time35 minutes
Course: Hauptgericht
Servings: 4 persons


  • 500 g Hokkaido pumpkin (about ½ pumpkin)
  • 200 g green beans
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp oil
  • 2 tbsp tomato paste
  • ½ tsp curry powder
  • ½ tsp of cumin
  • ½ tsp paprika
  • ½ tsp cinnamon
  • 400 ml coconut milk
  • 1 jar of chickpeas
  • 300 g tomatoes (alternatively canned tomatoes)
  • 1-2 tsp maple syrup (alternatively sugar)
  • ½ tsp salt (to taste)
  • ½ lemon (juice of it)
  • ½ handful of cashews as a topping (optional)


  • First wash the pumpkin and cut it into bite-sized pieces.
  • Hokkaido pumpkin doesn’t need to be peeled. If you want to use another pumpkin, you should peel it, removing the seeds in both cases.
  • Wash the green beans and cut off the ends. Depending on the length, cut the bean stalks into bite-sized pieces with one or two cuts.
  • Set aside and score the tomatoes in a cross shape and then scald them with boiling water. This makes it easier to peel off the skin.
  • After about 5 minutes, the tomatoes can be drained and rinsed with cold water. Now you can remove the skin and the stalk and dice the tomatoes.
  • Alternatively, you can use canned tomatoes.
  • Peel and finely dice the onion and garlic.
  • Now put some oil in a large saucepan and first steam the onion and garlic cubes until translucent. Now add tomato paste, curry powder, cumin, paprika and cinnamon and roast briefly.
  • Deglaze with coconut milk and add the tomato cubes.
  • Stir briefly, then add the pumpkin, chickpeas and beans to the saucepan as well.
  • Now the whole thing is allowed to simmer for about 15-20 minutes.
  • Stir every now and then and check whether the pumpkin and beans are already done. Depending on how soft you like both, you can now add lemon juice , salt and maple syrup to taste. If you like a very strong taste, you can of course also use the previously used spices to taste.


The curry tastes best with rice and we like to top it with a few cashews.
If you don’t mind the skin of the tomatoes, you can leave the step of peeling the fresh tomatoes and dice the fresh tomatoes with the skin and add them to the curry.

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