Steemit Iron Chef 2017 #08 PUMPKIN AND CHICK PEA CURRY RECIPE!

Until I discovered this recipe, when I had pumpkins in the kitchen I would always make Pumpkin Soup. Then one day I discovered a recipe that is based on Indian spices and ingredients. This is has become one of my favourite dishes and never fails to please! I made this during an Earthship workshop in the UK last year. They were all meat eaters and were a bit sceptical when I said how good this dish is. In the end, they all had 'seconds' and were totally inspired by the potential of good vegan Indian cooking.

This dish is very easy to make and most of the time is just letting the pumpkin and chick peas soften up. It has the unusual ingredient of toasted chick pea flour, which gives this dish a slighlty nutty, rounded taste. It is a hearty meal and will provide lots of energy and protien for a hard day's work, or a long cold night. It goes well with rice and flatbread.

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What You Will Need

Serves 2 People

• 1 small pumpkin
• 100g chick peas
• 4 table-spoons basen (chickpea flour)
• 12 chopped cashewnuts
• Fresh Curry leaves
• 1 Tea-spoon fresh ginger
• 1 Tea-spoon fresh garlic
• 1 Tea-spoon murstad seeds
• 1 Tea-spoon turmuric
• 1 Table-spoon coriander powder
• 1 Tea-spoon cumin seeds
• Chilli powder to taste
• 2 Onions
• Salt to taste
• 1 Tea-spoon sugar
• fresh coriander leaves
• 100ml Coconut milk
• 2 Table-spoons Coconut Oil

How To Make It!

1. Precook the chick peas until soft.


2. Chop the pumpkin into 2 cm sized chunks


3. Roughly chop the onions


4. Heat a pan with the coconut oil and when hot add the mustard seeds. Wait for them to start popping and then add the cumin seeds.


5. Add the cashew nuts and fry for one minute
   
   
   
   
   
   
   


6. Add onions and saute for a few minutes until lightly brown
   
   
   
   
   
   


7. Add turmeric, salt, cury leaf, ginger and garlic and saute for 2 minutes on medium heat
   
   
   
   


8. Add pumpkin, cooked chick peas, coconut milk, corriander powder, chilli poweder, sugar, and a little water.
   
   
   
   


9. Close the lid and cook on low heat until the pumpkin is soft. This can be around 20 minutes. Keep adding small amounts of water if it gets dry.
   
   
   
   


10. In another pan heat some coconut oil and add the basen. If you dont have any then you can make it by grinding up some dry chick peas.
    
    
    
    


11. Keep mixing until the basen has absorbed the oil and has a toasted darker brown colour.
    
    
    
    


12. Add the basen to the curry and mix well.


13. Serve and garnish with corriander.
    
    

AS I ALWAYS SAY, THIS DISH TASTES TOO GOOD! ;-)

ENJOY!

 

 

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