Butternut squash and chickpeas cooked in korma spices and coconut milk gravy. A colorful blend of winter vegetables.This is a healthy nutritious protein rich curry.Serve it as a side for steamed Basmati rice or Jeera rice or Indian flat breads(Roti, Naan, Kulcha etc..,)
Cook time: 25-30mins
Ingredients for korma paste:
1 tsp curry powder
1 tsp red chili powder
1/2tsp cumin powder
1tsp coriander powder
1/4 cup of tomato puree
1/4 cup of cashew/almond paste
1tsp grated ginger
2 cloves of crushed garlic
pinch of turmeric
few drops of water
Procedure for korma paste:
-Blend all the ingredients together and heat a pan on medium flame add the korma paste cook until it forms a smooth paste. Set aside.
1 medium butternut squash(wash and chop into bite size pieces)
1 can of chickpeas(rinse the chickpeas in water thoroughly and set aside)
1/4 cup bite size cauliflower florets
1/4 cup frozen peas
1/2 can coconut milk
2tbsp cilantro for garnish
1 large onion finely chopped
2 green chilies finely chopped
2 tbsp coconut oil
salt to taste
1)In a saucepan add oil ,onion, green chilies,salt and sautée until onions are translucent. 2)Add rest of the ingredients (butternut squash,chickpeas,cauliflower florets,peas),korma paste except for coconut milk and cilantro. Mix everything together.
3)Now add the coconut milk and cook it covered until the squash is fork tender for about 20 mins of medium low flame. Stirring occasionally.
4)Remove the lid and check the consistency of the curry. Turn off the flame and serve hot with some cooked basmati rice or Jeera rice or roti.
-Don’t peel the skin of the squash. It allow the squash to hold its shape.
-If the curry is too thick for you add some water for desired consistency.
-Soak almonds and cashews in hot water for few mins and blend into smooth paste.