Kashmiri Chickpea Pumpkin Curry

Here is a flavorful and satisfying vegetarian dish suitable for serving on Halloween!

1/2 lb dried chickpeas, cooked (or 2 cans, drained)

1 onion, finely diced

3 cloves garlic, minced

1-inch fresh ginger, minced

2 tsp Panchpuran (see note)

Masala:

2 tsp Kashmiri chili powder (see note)

1 tsp powdered fenugreek

1 tsp powdered turmeric

1 tsp garam masala

1/2 tsp ground coriander powder

1/2 tsp cardamom powder

1/2 tsp powdered cumin

1 15-oz can crushed tomatoes

1 can coconut milk

1/2 15 oz canned pumpkin, about 1 cup (see note)

2 Tbsp almond butter

1/4 cup frozen green peas, thawed.

Mix together the masala mixture in a small bowl.

Cook the chickpeas according to package directions if using dried beans. Drain beans.

In a large soup pot or Dutch oven, sauté the onion in neutral canola oil for 5 minutes.

Add the garlic, ginger and panchpuran seed mix and cook another 3-5 minutes stirring often so as not to burn the garlic.

Add the masala mixture and cook another 2-3 minutes.

Add the crushed tomatoes to the pot and cook another 5 minutes.

Now add the pumpkin and coconut milk to the pot. Bring to a gentle boil.

Add the chickpeas and almond butter and stir well.

Then add the cinnamon stick.

Simmer for about 30-45 minutes, until the flavors have developed.

Adjust consistency with water if necessary. Add the peas and heat through.

Serve over rice.

Serve 6-8.

Cook’s Note: Kashmiri chili powder is quite mild but very flavorful and imparts a deep red color to curries. Other chili powders may be hotter and should be used to your taste.

Make sure you use pumpkin puree and not pumpkin pie filling which is very sweetened and spiced.

Comments

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