Calla Lily Recipes 食譜篇 - 南瓜鷹嘴豆咖哩 (PUMPKIN AND CHICKPEA CURRY)

南瓜鷹嘴豆咖哩 (PUMPKIN AND CHICKPEA CURRY)

Ingredients :-
100g dried chickpeas
750ml water
1 medium onion (100g), sliced
2 cloves garlic, sliced
1cm ginger, sliced
3 tablespoons oil
1 large tomato (200g), cut into 1cm cubes
2 tablespoons coarsely chopped coriander leaves
200g (peeled weight) pumpkin, cut into 1cm cubes
Salt to taste
Mix to a paste with 3-4 tablespoons water
1 tablespoon chilli powder
1½ tablespoons ground coriander seeds
1 tablespoon ground cumin

1. Rinse chickpeas, cover with fresh water and leave to soak for 1 hour.  Drain and place chickpeas in a medium-sized saucepan.  Add 750ml water and bring to the boil.  Turn down heat and simmer till chickpeas are tender - about 30 minutes.  Drain and reserve liquid.

2. Place sliced onion, garlic and ginger in the jug of an electric blender.  Add just enough water for the blades to work and whiz finely.

3. Heat oil in a medium-sized saucepan and cook blended paste on low heat for 10 minutes or until mixture smells fragrant and oil starts to surface.  Add the spice paste and cook on low heat for 10 minutes, stirring frequently to prevent base from burning.

4. Add cubed tomato and cook another 10 minutes, before adding pumpkin and drained chickpeas.  Add just enough of the chickpea cooking water to barely cover the contents of the pan.  Simmer till pumpkin is tender and the gravy is quite thick.

5. Season to taste with salt.  Just before serving, top with chopped coriander leaves.