Pumpkin Chickpea Kale Korma Curry
Updated: Oct 14, 2019
Pumpkin is not gourmet for us Indians. We prefer paneer, potatoes and cauliflower. So to make this recipe interesting, I added chickpeas and kale and further added coconut cashew cream. And what we get is a big bowl of goodness with all the deliciousness and nutrition.
First, let's get some nutritional value sorted to believe this curry is the big daddy of curries.
Pumpkin a rich source of vitamin A and fiber. Its nutrient dense and low in calories.
Chickpeas are protein-rich and high in fiber again, it is a good replacement for meat in dishes and is liked by everyone.
Kale is a storehouse of nutrition. In fact, it is the most nutrient dense food on the planet. It has a rich source of antioxidants and vitamin K (for blood clotting).
Coconut has good cholesterol and consuming it is a great way to fight hunger and obesity. For me honestly, I love the taste of coconut so much that I can add it to every vegetable curry.
Here I have used basic spices from the Indian kitchen - cardamom, cloves, cinnamon, cumin, tumeric and pepper. In case you are looking to speeds things up I would suggest to go for the Massaman curry paste.Though the taste is not the same, it yields such a good curry that you wont regret.
Now coming back to this curry
nutritious and healthy
comes together in 30 minutes
An unusual cream has been used in this recipe which is healthy, quick and always available in most of the kitchens. You could use coconut milk as a substitute though.
This curry works great when paired with brown rice, quinoa, whole wheat chapatis and served with poppadoms and cucumber raita.
Chickpea Kale Korma Curry
Serves: 5-6 person
Cooking time: 35 minutes
Preparation: 30 minutes
500 grams red Pumpkin cut into 2 inch squares
1½ cups boiled chickpeas with water (or 1 can of chickpeas)
1 cup baby Kale
2 medium onions finely chopped
2 tomatoes chopped
2 tablespoons ginger garlic paste
1 tablespoon of oil + 1 teaspoon of ghee (optional)
2 bay leaves
1 small stick cinnamon
Salt to taste
½ teaspoon turmeric
½ teaspoon red chilli powder
2-3 teaspoon coriander powder (I used 3 teaspoons)
½ teaspoon pepper
1 teaspoon roasted cumin powder
1 tsp fennel seeds (optional)
½ cup fresh coconut
5-6 pieces cashew nuts
4 tablespoon of water
1 can of coconut milk (full fat)
Add oil in a big cooking pan. Once hot add cloves, cardamom and bay leaves.
Once the spices release the aroma, add onions, ginger garlic paste and cook slightly. Add tomatoes and allow it to sweat.
To this add pumpkin, salt and turmeric. Cover and cook till the pumpkin softens slightly at low heat. Add Chickpeas along with its water.
Add red chilli powder, coriander powder, cumin powder, pepper powder. Mix well
Add a cup of water and mix well.
Allow it to simmer slightly and put half of the kale leaves.
Mix well and add the cashews and coconut cream (or coconut milk).
Serve topped with leftover kale leaves. Check for flavours and adjust seasonings.
Serve warm with rice/quinoa/chapatis and salad.
Soak 8mm chickpeas overnight. Add salt and enough water and boil the next morning. ½ cup raw chickpeas yields 1½ cup of boiled chickpeas with water.
8mm chickpeas are sweeter and cook faster.
Butternut squash can be used instead of pumpkin.
Baby spinach can be used instead of kale though spinach does not hold shape like the former.
Coconut milk can be used instead of cashew coconut cream though it may yield a thinner curry yet very flavourful.
Massaman curry paste can be used in case you do not stock any spices in the kitchen.