Pumpkin and chickpea curry: Difference between revisions
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|title=Pumpkin and chickpea curry, Indian recipe | |||
|titlemode=replace | |||
|keywords=#pumpkin #pumpkinandchickpeacurry #coriander #tomatoes #fry #chickpeas #currypaste #simmer #banana #garlic #boil | |||
|hashtagrev=032020 | |||
|description=Another vegetarian curry recipe for our Gent night | |||
}} | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <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> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2047 | |||
|PortionCalories = 511 | |||
|DatePublished=31st October 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 15 minutes | |TotalTime = 1 hour 15 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Pumpkin and chickpea curry recipe.jpg | |Image = [[Image:Pumpkin and chickpea curry recipe.jpg|alt=Electus]] | ||
}} | }} | ||
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Another vegetarian offering for our [http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/14/ghent-vegetarian-city-healthy-belgium Gent night] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Grind the following | | Grind the following ingredients into a powder in a [[Coffee grinder|coffee grinder]]: | ||
| Very small piece of [[Cinnamon|cinnamon]] (or ¼ teaspoons cinnamon powder) | | Very small piece of [[Cinnamon|cinnamon]] (or ¼ teaspoons cinnamon powder) | ||
| ½ teaspoon [[White cumin|white cumin]] | | ½ teaspoon [[White cumin|white cumin]] | ||
| Line 34: | Line 56: | ||
| [[Sugar]] to taste, (optional) | | [[Sugar]] to taste, (optional) | ||
| Handful of [[sultanas]], (optional) | | Handful of [[sultanas]], (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 48: | Line 68: | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Garnish with fresh [[Coriander|coriander]] and serve with [[Plain rice|plain rice]] and [[Naan bread|naan bread]] | Garnish with fresh [[Coriander|coriander]] and serve with [[Plain rice|plain rice]] and [[Naan bread|naan bread]] | ||
{{Template:PeelingGinger}} | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes]] | ||
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[[Category:Squash recipes]] | [[Category:Squash recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Unusual recipes]] | |||
<!-- footer hashtags --><code 'hashtagrev:032020'>#pumpkin #pumpkinandchickpeacurry #coriander #tomatoes #fry #chickpeas #currypaste #simmer #banana #garlic #boil </code><!-- /footer_hashtags --> | |||
Revision as of 16:56, 10 April 2021
Recipe review
Nice
4.8/5
Had this again recently; a long time since we've been to Ghent though. The Judge
| Pumpkin and chickpea curry | |
|---|---|
 |
| 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.
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#pumpkin #pumpkinandchickpeacurry #coriander #tomatoes #fry #chickpeas #currypaste #simmer #banana #garlic #boil