Pumpkin Curry with Chickpeas

Tuesday, April 27, 2010

Chickpeas is so versatile that it almost goes well with almost anything. I have been wanting to do something different with chickpeas since long. I happened to have some pumpkin at home & I made this really yummy curry with the two.

Pumpkin Curry with Chickpeas

I normally don't use coconut milk in my cooking. But this recipe called for some thick coconut milk & I really did love the flavor.

This isn't a very spicy curry. There is quite a bit of sweetness from pumpkin & coconut milk & a little bit of heat coming from cinnamon & green chillies. Feel free to adjust the spices as per your preferences.

You Will Need:
  • 100g Chickpeas - soaked overnight or for 5-6 hrs
  • 500g Pumpkin - Peeled & diced into medium sized cubes
  • 2 red onions - finely chopped
  • 1 tbsp grated coconut - fresh
  • 2 cardamom pods
  • cinnamon - 1 small stick
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 4 green chillies
  • 1 cup thick coconut milk
  • Salt as per taste.
  • Oil
  • Chopped cilantro for garnish

How To:

  • Pressure cook chickpeas with some salt until tender. Drain & set aside.
  • Grind grated coconut, cardamom , cinnamon, green chillies & turmeric into a smooth paste adding very little water
  • In a large pan, splutter cumin seeds, add chopped onions & fry until they turn pink.
  • Add the ground paste & fry for a couple of mins. Add diced pumpkin & add about less than 1/2 a cup of water & cook until tender.
  • Add chickpeas, coconut milk & salt. Bring it to a simmer & cook for about 10 mins. Garnish with chopped cilantro.
  • Turn off the stove & transfer to a serving dish.

Serve HOT with Warm Naans/Rotis .. Enjoi !!!

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