Directions
Recipe Created By Chef Asha Gomez
Heat a pan on medium high, add the oil. Add the turmeric powder, onions, ginger, garlic, serrano pepper, curry leaves and sauté for 3 minutes till the onions are almost a golden brown. Add the chickpeas and 1/2 cup of water and let it cook for 10 minutes. Add salt to taste.
In the meantime blend the peanuts and coconut milk in a blender to a creamy consistency. Pour the coconut milk and peanut sauce into the pan, stir well.
Lower the flame and cook for another 10 mins. Add the roasted pumpkin and bell peppers. Mix well.
Meanwhile heat a small sauté pan at a medium head, add two tablespoons of green peanut oil, add the cumin seeds, mustard seeds, and curry leaves. As soon as the mustard seeds pop, pour the tempered oil on top of the pumpkin chickpea and peanut curry. Remove the curry from the flame and serve warm over steamed rice.
Heat a pan on medium high, add the oil. Add the turmeric powder, onions, ginger, garlic, serrano pepper, curry leaves and sauté for 3 minutes till the onions are almost a golden brown. Add the chickpeas and 1/2 cup of water and let it cook for 10 minutes. Add salt to taste.
In the meantime blend the peanuts and coconut milk in a blender to a creamy consistency. Pour the coconut milk and peanut sauce into the pan, stir well.
Lower the flame and cook for another 10 mins. Add the roasted pumpkin and bell peppers. Mix well.
Meanwhile heat a small sauté pan at a medium head, add two tablespoons of green peanut oil, add the cumin seeds, mustard seeds, and curry leaves. As soon as the mustard seeds pop, pour the tempered oil on top of the pumpkin chickpea and peanut curry. Remove the curry from the flame and serve warm over steamed rice.