This vegan-friendly curry is flavourful, wholesome and aromatic in equal proportions. Coconut milk, peppercorns and curry leaves give it a delicious South Indian twist.
Ingredients (serves 2)
250 gm cooked chickpeas (if using raw chickpeas, soak overnight and then boil in a cauldron of hot water until cooked)
200 gm pumpkin, chopped into big chunks
1 medium sized onion, finely chopped
2 tomatoes, roughly chopped
1 cup coconut milk
10-15 curry leaves
2-inch piece of ginger, finely chopped
2-3 green chillies, slit sideways
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
2 medium-sized bay leaves
1 teaspoon cumin powder
1 teaspoon turmeric
2 tablespoons vegetable or peanut oil
2 cups water
1 bunch coriander
Salt to taste
1. Separate out the coriander leaves from the stalks. Finely chop each separately and keep aside.
2. In a large pan, heat the oil on medium flame. Once hot, add in the mustard seeds, bay leaves and green chillies. Stir and add in the chopped ginger, onions and peppercorns. Stir continuously to avoid it sticking to the pan. After ~2 minutes, add the curry leaves, cumin powder and turmeric powder and cook for another 2 minutes. Add the chopped tomatoes and cook for another 2-3 minutes.
2. Add in the pumpkin and stir well. Add the chopped coriander stalks. Add salt to taste. Cover and cook for 5-6 minutes (until the pumpkin is about half done).
3. Turn the flame low. Add in the coconut milk. Cook for 2 minutes and then add in the chickpeas and 2 cups water. Add more salt if needed.
4. Cover and cook for 10-15 minutes (until the pumpkin is cooked).
5. Turn off the flame. Add the chopped coriander leaves and stir well. Cover and leave to rest for 5 minutes.
6. Serve with rice (alternatively, couscous).
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