|200gms, Cubed Butternut Squash / Kaddu|
|1 Cup, Soaked Overnight Chickpeas (Kondakadalai)|
|1, Finely Chopped Onion|
|1, Finely Chopped Tomato|
|1 Cup Coconut Milk|
|1 Tablespoon, Finely Chopped Garlic|
|1/4 Teaspoon Turmeric Powder|
|1 Teaspoon Red Chili Powder|
|1 Tablespoon Coriander Powder|
|1/2 Teaspoon Garam Masala|
|1 Tablespoon Dry Kasoori Methi|
|As Needed Salt|
|For Garnishing Coriander Leaves|
|1 Tablepsoon Oil|
|1 Teaspoon Cumin Seeds|
Scrumptious Curry enriched with the flavor of Coconut Milk
I got fresh Butternut Squash from market and I was tempted to do this delicious curry. So I decided to soak the chickpeas overnight and got started the next day. Generally this curry is made with Butternut Squash, chickpeas and spinach. But my spinach was not so fresh so I decided to skip spinach and used only Butternut Squash and Chickpeas. Bring an exotic taste with this totally vegetarian Butternut Squash Chickpea Curry. Would be a perfect mix for hot steaming rice or an accompaniment for Roti/naan.
We just need to plan a little to make this scrumptious curry. Chickpeas has to be soaked overnight, a day before and has to be cooked before starting to make this curry. We can use store-bought chickpeas tin that would make this whole curry very easily and quickly but I prefer soaking dry chickpeas and cooking the chickpeas. Because canned food items has preservatives so I prefer to cook chickpeas at home. We are going to enrich the Butternut Squash Chickpea Curry (kaddu Chole Subzi) with coconut milk.
For Korma / kurma, we usually grind coconut with all spices and add it to the curry. But, here, in this yummy subzi, we are going to add coconut milk instead of grinding coconut with spices. This subzi is mild and kids would love the delicious flavor of coconut milk along with butternut squash and chickpeas. I served this yummy Butternut Squash Chickpea Curry with Roti and my kids loved and devoured this scrumptious curry. You can also try other Curries and Gravies that would be a great accompaniment for Roti / Naan or any Indian Breads!
Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add chopped garlic and saute in oil. Next, to the pan, add the finely chopped onions along with a pinch of salt and saute the onions till translucent. Adding pinch of salt brings out the moisture in the onions thus helping onions to cook faster with less oil
Enrich with Masalas
Time to add tomatoes along with turmeric powder, red chili powder, coriander powder and garam masala along with salt and give a good mix. Also crush kasoori methi and add it to the pan. Keep the flame in medium and allow the onion-tomato-spice mixture to coo for 5 mins or till the oil starts to ooze out
Time to add Chickpeas & Squash
Enrich with Coconut Milk