Servings:
4
Prep time:
40
Cooking time:
30
INGREDIENTS
- - 600 g pumpkin
- - 400 g of cauliflower
- - 250g of boiled chickpeas
- - 2 shallots
- - 50 g of peanuts, toasted
- - 1 lime
- - 2 teaspoons of Thai curry paste
- - 1 stick of lemongrass
- - 3 cm of ginger
- - coriander
- - vegetable broth
- - 300 ml of coconut milk
- - extravirgin olive oil
- - Soy sauce
- - salt
- - Brown sugar
INSTRUCTIONS
- Finely chop the shallots, the garlic and the ginger. Set aside a generous teaspoon of chopped and pour the remaining in a saucepan in which you have previously warmed up 3 tablespoons oil. Fry for 2-3 minutes on high heat, then add the curry paste and cook briefly, stirring constantly. Add the pumpkin, cut into cubes of 2-3 cm and golden in pan for a few minutes.
- Gather in the casserole the vegetable broth, the coconut milk, the lemongrass cut into three pieces, the grated lime, a tip of a teaspoon of brown sugar, a tablespoon of soy sauce and bring to a slight boil, continuing over medium heat for 10 minutes. Add, then, chickpeas, lime juice and continue for 5 minutes or until the pumpkin is cooked, but still consistency, and the confined sauce. Now take out the lemongrass stick.
- Prepare, in the meantime, the "rice": grate the cauliflower helping with a grater with large holes, getting similar dimensions to the grains of rice. Heat 2 tablespoons oil in a large skillet or wok, add a teaspoon of the initially chopped aromatic herbes put aside and let it dry for a couple of minutes, add the chopped cauliflower and sauteè on very high heat for 2-3 minutes, stirring constantly . Lightly salt or season with a teaspoon of soy sauce.
- Serve the curry chickpeas accompanied by the "rice" of hot cauliflower, sprinkle with coarsely chopped peanuts and, if desired, with chopped cilantro. instead of a main course, you can serve it as an appetizer or in a buffet reducing portions and placing it in cups.
