Créé avec l’IA
Red Pumpkin and White Chickpea Curry
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- red pumpkin500 g
- white chickpeas200 g
- large onion1 piece
- tomatoes2 pieces
- garlic2 cloves
- ginger1 inch
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- turmeric powder1 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- saltto taste
- fresh coriander leavesfor garnish
Instructions
- 1
Soak the white chickpeas in water overnight or for at least 8 hours. Drain and rinse them before use.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3
Add the chopped onion and sauté until it turns golden brown.
- 4
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- 5
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- 6
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a minute to let the spices release their aroma.
- 7
Add the red pumpkin cubes and soaked chickpeas to the pan. Mix well to coat them with the spices.
- 8
Add enough water to cover the ingredients, bring to a boil, then reduce the heat to a simmer. Cover and cook until the chickpeas and pumpkin are tender, about 20-25 minutes.
- 9
