Vegan Pumpkin and Chickpea Curry
by Hetal Kamdar
Ingredients
- 1 medium-size Pumpkin
- 1 cup Chickpeas
- 100 grams of Coconut milk powder
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 2 tsp Kashmiri chili powder
- 2 tsp Coriander powder
- 1 tsp Garam Masala
- 1 tbsp Groundnut Oil
- A handful of Coriander leaves
- 1-2 Dry Kashmiri red chili
Step 1 of 8
Soak Chickpea in hot water for 4-5 hours or overnight.
Step 2 of 8
Boil the soaked chickpeas in a pressure pan for 4-5 whistles on a medium flame.
Step 3 of 8
Add salt in the chickpeas while boiling.
Step 4 of 8
Once the pressure pan cools down open the whistle and remove the water and used it later in the curry.
Step 5 of 8
Cut the pumpkin into thick cubes and keep it in a bowl.
Step 6 of 8
Heat oil in a Kadai or wok and add cumin seeds in it. Once it starts to crackle add pumpkin pieces in it.
Step 7 of 8
Add salt in the pumpkin and let it cook for 7-9 minutes stirring in between.
Step 8 of 8
Meanwhile, open the sachet of coconut milk powder and add water in it to make a paste. You can use the chickpea water that we had saved earlier.
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