Chickpea and Pumpkin Curry
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Chickpean and Pumpkin Curry at home. This recipe serves 6. One portion of this dish contains around 9g of protein, 12g of fat, and a total of 270 calories. For $1.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have oil, chili, onion, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 45 minutes. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 68%.
Ingredients
bay leaves
20
chunky cut carrot
1
chickpeas
420 g
chili
1
coconut milk
140 ml
coriander powder
2 tbsp
curry powder
1 tsp
ginger
1 piece
garlic
4 cloves
oil
2 tbsp
onion
1
pumpkin
1 kg
turmeric
1 tsp
water
750 ml
Cooking in Steps
-
1Heat 1 tbsp oil and cook the onions until browned.
onion
cooking oil
-
2Add the curry paste (prepared with 1 tbsp oil, 1 tsp curry powder, 1 4 cm piece fresh ginger, 2 tbsp ground coriander, 4 cloves garlic, 1 chilli, and 1 tsp turmeric) and lightly fry for a minute or two.
ground coriander
whole garlic cloves
curry powder
fresh ginger
curry paste
turmeric
chili pepper
cooking oil
-
3Add the pumpkin and carrot chunks and coat in the paste.Cover with the water, add bay leaves, and bring to a boil. Reduce the heat and simmer for 10 minutes.Stir in the chickpeas and coconut milk.Cook for a further 10 minutes on a low heat or until the pumpkin in soft.Make sure to pull the bay leaves out.
coconut milk
bay leaves
chickpeas
pumpkin
carrot
water
