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Butternut Squash Chickpea Curry | Kaddu Chole Subzi
A Perfect Accompaniment for Roti / Naan
Ingredients
Adjust Servings:
| 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 | |
For Tempering |
|
| 1 Tablepsoon Oil | |
| 1 Teaspoon Cumin Seeds |
Nutritional information
1 Cup
Serving
240
Calories
11 g
Fat
30 g
Carbs
9 g
Protein
5 g
Sugar
Scrumptious Curry enriched with the flavor of Coconut Milk
Features:
Cuisine:
Ingredients
-
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
-
For Tempering
-
1 Tablepsoon Oil
-
1 Teaspoon Cumin Seeds
Directions
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!
Video Recipe of Butternut Squash and Chickpea Curry
Notes:
- We can cook spinach and add it to the curry along with squash and chickpeas that would make this curry much more nutritional
- I freshly grate 1/2 coconut and added it to mixer jar along with 1/2 cup of warm water and grind it to a fine paste and then squeeze it to get coconut milk.
- We can also use canned coconut milk and canned chickpeas
Butternut Squash Chickpea Curry | Kaddu Chole Subzi
Servings: 4 people
Calories: 240kcal
Scrumptious Curry enriched with the flavor of Coconut Milk
Print Recipe
Ingredients
- Butternut Squash / Kaddu 200gms, Cubed
- 1 cup Chickpeas (Kondakadalai) Soaked Overnight
- 1 finely Onion Chopped
- 1 finely Tomato Chopped
- 1 cup Coconut Milk
- 1 tbsp Garlic Finely Chopped
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tbsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tbsp Dry Kasoori Methi
- Salt As Needed
- Coriander Leaves For Garnishing
For Tempering
- 1 tbsp Oil
- 1 tsp Cumin Seeds
Instructions
Soaking Chickpeas
- Wash and soak chickpeas overnight or atleast for 8 hours. After 8-12 hours, drain the water from soaked chickpeas, add fresh water along with salt and pressure cook chickpeas for 4-5 whistles or till it is soft. We can use canned chickpeas instead of this soaking process
Tempering Process
- 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
- Once the onion-tomato mixture is cooked properly, add cubed butternut squash and cooked chickpeas and give a good mix. Add a cup of water and cover the pan with the lid and allow the masalas to get incorporated with squash and chickpeas
Enrich with Coconut Milk
- Once the curry is cooked nicely, add the coconut milk and stir well. Keep in very low flame for 2 mins and then switch off the flame. Garnish with Coriander Leaves and transfer the curry to the serving bowl
Serving Time
- Serve the delicious Butternut Squash Chickpea Curry | Kaddu Chole Subzi with roti / Naan and devour!
Nutritional Info
Nutrition Facts
Butternut Squash Chickpea Curry | Kaddu Chole Subzi
Amount Per Serving (1 Serving)
Calories 240
Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 30g10%
Sugar 5g6%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps
|
1
Done
12 hours
|
Soaking ChickpeasWash and soak chickpeas overnight or atleast for 8 hours. After 8-12 hours, drain the water from soaked chickpeas, add fresh water along with salt and pressure cook chickpeas for 4-5 whistles or till it is soft. We can use canned chickpeas instead of this soaking process |
|
2
Done
10 mins
|
Tempering ProcessHeat 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 |
|
3
Done
10 mins
|
Enrich with MasalasTime 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 |
|
4
Done
2 mins
|
Time to add Chickpeas & SquashOnce the onion-tomato mixture is cooked properly, add cubed butternut squash and cooked chickpeas and give a good mix. Add a cup of water and cover the pan with the lid and allow the masalas to get incorporated with squash and chickpeas |
|
5
Done
2 mins
|
Enrich with Coconut MilkOnce the curry is cooked nicely, add the coconut milk and stir well. Keep in very low flame for 2 mins and then switch off the flame. Garnish with Coriander Leaves and transfer the curry to the serving bowl |
|
6
Done
|
Serving TimeServe the delicious Butternut Squash Chickpea Curry | Kaddu Chole Subzi with roti / Naan and devour! |
