Pumpkin and chickpea curry: Difference between revisions
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2047 | |TotalCalories = 2047 | ||
| Line 29: | Line 20: | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Pumpkin and chickpea curry recipe.jpg|alt=Electus]] | |Image = [[Image:Pumpkin and chickpea curry recipe.jpg|alt=Electus]] | ||
<span class="review"><span class="reviewHeader"> | |||
===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">Nice</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5</span> | |||
<span class="reviewDesc">Had this again recently; a long time since we've been to Ghent though.</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | |||
}} | }} | ||
Another vegetarian offering for our [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/14/ghent-vegetarian-city-healthy-belgium Gent night] | Another vegetarian offering for our [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/14/ghent-vegetarian-city-healthy-belgium Gent night] | ||
Revision as of 16:07, 23 December 2021
| Pumpkin and chickpea curry | |
|---|---|
Recipe reviewNice 4.8/5 Had this again recently; a long time since we've been to Ghent though. - The Judge |
| Servings: | Serves 4 |
| Calories per serving: | 511 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 31st October 2012 |
Another vegetarian offering for our Gent night
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Grind the following ingredients into a powder in a coffee grinder:
- Very small piece of cinnamon (or ¼ teaspoons cinnamon powder)
- ½ teaspoon white cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon vegetable oil
- 1 medium onion, peeled and chopped
- 3 Cloves of garlic, peeled and crushed
- 2.5 cm root ginger, peeled and grated
- 2 tomatoes, chopped
- 2 hot red chillies, chopped
- 450g (1lb) pumpkin or butternut squash flesh, peeled and cubed
- 1 tablespoon curry paste
- 300 ml vegetable stock
- 1 banana, sliced
- 1 400g can of chickpeas, rinsed and drained
- Bunch of fresh coriander, chopped, to garnish
- Sugar to taste, (optional)
- Handful of sultanas, (optional)
Method
- Heat the oil in a large saucepan and gently fry the garlic, ginger and onions for 5 minutes
- Add the chopped tomatoes and chillies and spices and fry for a few more minutes
- Add the curry paste, pumpkin, chick peas. Stir-fry for a few minutes and mix well.
- Add the stock, bring to the boil, reduce the heat and simmer until the pumpkin is soft (about 20 to 40 minutes) see here
- Add the sliced banana and optionally sugar to taste and the sultanas. Simmer for 5 minutes more
Serving suggestions
Garnish with fresh coriander and serve with plain rice and naan bread
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#pumpkin #pumpkinandchickpeacurry #coriander #tomatoes #fry #chickpeas #currypaste #simmer #banana #garlic #boil