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

Pumpkin & Chickpea Curry

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 

Pumpkin  & Chickpea Curry

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

Pumpkin & Chickpea Curry

You can replace the Indian Spices with some Thai Curry Paste & add torn Basil leaves for a Thai Style Curry 

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