Thursday, October 11, 2018

Chickpea Squash curry

Today, I am sharing with you all a simple, flavorful and delicious Chickpea squash curry. This is very easy to put together. This dish is gluten free and vegan too. The addition of coconut milk in the end, adds a very beautiful flavor to this curry. Chickpea squash curry can be eaten with plain rice or pulao or cooked quinoa or even flatbreads like roti or naan.

This year, we grew butternut squash and tomatoes in our kitchen garden. By the grace of god, we had a good harvest. I have been making this curry using the home grown squash. But if you wish, you can swap the butternut squash with zucchini or sweet potato too.  I love this curry so much that I eat this curry as is:)

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
    • Chickpeas / Kabuli chana : 1 cup (raw) [If using canned chickpeas, use two 15 oz cans]
    • Butternut squash (cubed): 3 cups
    • Onion (finely chopped) : 1 cup
    • Tomato (finely chopped) : 1/2 cup
    • Garlic (finely chopped) : 2 tbsp
    • Coconut milk : 3/4 cup (I used canned milk)
    • Turmeric powder / Haldi : 1/2 tsp
    • Cayenne pepper / Red chilli powder : 1/2 tsp (Adjust according to taste)[ For a milder taste, use Paprika]
    • Garam Masala : 1 tsp + 1/4 tsp
    • Cinnamon powder : 1/4 tsp
    • Oil : 2 tbsp
    • Cilantro leaves (chopped) : 1/4 cup
    • Salt as per taste
    • Soak the chickpeas in water for 4-5 hours. If you are in a hurry, soak the chickpeas in hot water for 1 hr. Cook the chickpeas by the method of choice. I used the Instant pot to cook the chickpeas.
    Cooking chickpeas in the INSTANT POT: Drain the water from the soaked chickpeas and add the chickpeas to the steel pot of the IP. Add 4 cups of water to it. Add salt. Close the lid with the valve in sealing position. Now, Pressure cook on High in manual mode for 30 mins. Once done, let the pressure ease naturally. Once the button goes down, open the lid. Check if the chick peas are cooked. Drain the liquid  and set the chickpeas aside.
    • Heat oil in a thick bottomed pan. When hot, add the cumin seeds. When the seeds start to splutter, add the onion and garlic. Saute well. 

    • Add the tomatoes and cook until the tomatoes are soft and mushy.

    • Add the cubed squash. Add 1/4 cup of water. Cook covered for a few minutes until the squash is tender.

    • Add the cooked chickpeas. Also add the turmeric powder, cayenne pepper/ red chilli powder, 1 tsp garam masala and cinnamon powder. 

    • Add 1/2 cup of water. Let it come to a boil and then simmer for 5 minutes.
    • Add the coconut milk and let the gravy cook for 5 minutes. Add salt.

    • Add the cilantro leaves and sprinkle the 1/4 tsp garam masala. Turn off the heat.

    • Serve with Chickpea Squash Curry with rice / pulao/quinoa / naan or any other flatbread.


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