Spiced Pumpkin and Chickpea Curry
Ingredients
- 2 cups pumpkin, peeled and diced
- 1 cup canned chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2 tablespoons coconut oil
- Salt to taste
- Fresh coriander leaves for garnish
- 1 cup water
- 1 tablespoon lemon juice
Instructions
1. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle and pop.
2. Add the chopped onion and sauté until golden brown. Stir in the garlic, ginger, and green chilies, cooking for another 2-3 minutes until fragrant.
3. Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture.
4. Stir in the turmeric, coriander powder, red chili powder, and salt. Cook for 2 minutes to blend the spices.
5. Add the diced pumpkin and chickpeas to the pan, stirring well to coat with the spice mixture.
6. Pour in the water, cover the pan, and let it simmer on low heat for 15-20 minutes, or until the pumpkin is tender.
7. Add the garam masala and lemon juice, stirring to combine. Cook for an additional 5 minutes.
8. Adjust the seasoning if necessary and garnish the curry with fresh coriander leaves.
9. Serve hot with steamed basmati rice or warm naan.
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