Pumpkin & Chickpea Curry
Sunday, November 22, 2020
We over enthusiastically bought quite a few Pumpkins for Halloween last month. While we carved & decorated a couple of them, we were left with 2 huge pumpkins.
Honestly, we don't like cooking with sweet Pumpkins that much as it lends a sweet taste to whatever dish it goes into so. I didn't want to waste the pumpkins, so I came up with a couple of recipes where I could use them
One of them is this simple Pumpkin & Chickpea Curry. I've added some Coconut Milk as the base & some Indian Masalas to spice it up. I served it with some Steamed Basmati Rice & it tasted quite good
Serves 4
You Will Need:
- 4 cups of peeled & diced Pumpkin
- 1 cup cooked or Canned Chickpeas
- 1 can Coconut Milk - 400 ml
- 1 large Onion - finely chopped
- 4-5 cloves of Garlic
- 2 Green Chilies - slit lengthwise
- 1 tablespoon Cooking Oil
- Salt as per Taste
- Fresh Chopped Coriander for Garnish
Spices Used:
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Kitchen King Masala
- 1/2 teaspoon Turmeric Powder
- A dash of Sriracha Sauce or Sambal Paste - Optional
How To:
In a large pot, Heat oil, once its hot, Add chopped Garlic & Slit Green Chilies. Add the onions & let the Onions sweat for a couple of minutes.
Add diced Pumpkin & all the spices mentioned except Sriracha Sauce. Add some salt & 2 tablespoons of water & cover with a lid. Let it cook for 5-6 minutes until the pumpkin is tender. Sauté in between
Make a paste of 1 tablespoon Cooked Chickpeas in a small blender. I use this to slightly thicken the curry.
Once the pumpkins are cooked yer firm, add in the cooked chickpeas, an entire can of coconut milk & some salt. You will need to add about half a cup of water here.
Add 1 tablespoon of cooked chickpea paste for thickness. Mix well & let it simmer on low-medium flame for 5-6 minutes.
If you need more heat, add a dash of Sriracha Sauce or Sambal Paste while it is simmering. It adds a good kick
Turn off the heat & let it stand for a few minutes
Serve it over freshly steamed Basmati Rice, Garnished with chopped Coriander
You can replace the Indian Spices with some Thai Curry Paste & add torn Basil leaves for a Thai Style Curry
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