HOUSE OF ASIA
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Bento massaman curry with pumpkin and chickpeas
Another Asian breakfast lunch idea for those who like tasty experiments in the kitchen 🙂 Pumpkin and chickpeas in an intense and aromatic massaman curry sauce will satisfy your hunger and delight you with its combination of flavors.
Ingredients
- 2 tablespoons massaman curry paste
- 1 can coconut milk
- ½ tablespoon fish sauce
- 200 g canned chickpeas
- 200 g Hokkaido pumpkin, cut into thick (2-3 cm) cubes
- 200 g cooked rice
Salad:
- 50 g baby spinach
- 100 g shredded red cabbage
- ½ teaspoon of vegetable oil
- 1 teaspoon lemon juice
- salt and pepper to taste
A method of preparing
- Place the chopped pumpkin in a pot of boiling, salted water. Cook for three minutes. Transfer to a bowl and set aside.
- Mix all salad ingredients, season with salt and pepper, and set aside.
- In a pot, combine the milk and massaman paste, bring to a boil, then reduce the temperature and cook over medium heat for 5 minutes.
- Add fish sauce, pumpkin and chickpeas, cook for 2 minutes.
- Mix all salad ingredients and season with salt and pepper to taste.
- Serve the dish with salad, rice and spring onions.
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