It’s getting cold here in Paris ! That’s why I decided to indulge myself today with something warm and tasty. I’m sure you’ll love it too !
For 3 or 4 servings :
- half a red kuri squash diced (or the same amount of any other squash I guess)
- 1 can chickpeas
- 4 small white onions
- 1 or 2 garlic clove
- 1 small piece fresh ginger
- 1 Tbsp garam masala spice
- 250ml veggie stock
- 1 can coconut milk
- fresh coriander
In an heavy bottomed casserole fry the onions in a little oil.
Add garlic, ginger, spices and stir for a few more minutes.
Add the pumpkin, chickpeas and stock. Bring to a boil, lower the heat, cover and let cook for 20 minutes.
Combine the coconut milk, mix and let it simmer 10 more minutes.
Serve with fresh coriander and rice or naans…
Here’s a little extra : a quick naan recipe !
In a small bowl mix 100g flour with half a soy yogurt (50g), 1 Tbsp oil, 1 pinch of baking powder, 1 pinch of salt & 1 pinch of sugar. Add 1 Tbsp water if necessary. Knead into a ball and let rest for 1 hour or more.
Cut de dough in 3. Form 3 triangles with a rolling pin and cook in a frying pan 3 minutes on each side. Brush with veggie friendly shortening before serving !
1 comment on “Pumpkin & Chickpea winter curry”
This sounds so yummy! I love the quick no-yeast naan idea too – I’ll have to try that!
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