Vegan Pumpkin & Chickpeas Curry with Tamarind

4 SERVINGS
gluten free Vegan lactose free

Ingredients (Chutney)
2 tbs coriander paste
1 tsp cumin seeds
30 g brown sugar
3 tsp tamarind paste
1 tsp red chili powder

Ingredients (Curry)
600 g hokkaido pumpkin (diced)
200 – 250 g (1 can) chickpeas
1 big red onion (chopped)
5 garlic cloves (chopped)
3 tbs peanut oil
1 tsp fennel seeds
2 tsp ginger (grated)
1 tbs garam masala
1 tsp coriander seeds, mashed
½ tsp curcuma
100 ml veggie stock
salt & pepper

Vegan Pumpkin & Chickpeas Curry with Tamarind

We cooked this vegan Curry with some friends from Stuttgart. Indian influenced and simple like all of our Currys. The secret is to roast some of the ingredients before you start cooking. The taste is different and makes this meal a tasty adventure.

Roast cumin seeds and chili powder in a wok or pan.
Add sugar and wait until sugar starts to caramelize.
Add 100 ml water, coriander and tamarind paste and mix well.
Shut down heat and set aside.
Heat oil in a wok or pan and roast the fennel seeds.
Add onions and garlic and stir fry for 2 minutes.
Add ginger and pumpkin dice and deglaze with 200 ml water.
Cover wok or pan and simmer for 10 minutes on mid heat.
Now add chickpeas, Garam Masala, coriander and curcuma.
Simmer until pumpkin is fully cooked.
Round the taste with salt and pepper.
Garnish with fresh coriander and serve with rice and Tamarind Paste.

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