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You are here: Home / butternut squash / Chickpea Pumpkin Curry

Chickpea Pumpkin Curry

December 3, 2008 By Laura 4 Comments

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I visit lots of blogs that feature drool worthy food (see sidebar for examples). But very rarely am I instantly inspired to make whatever it is I am reading. The one exception to this is Vicci’s The Days Are Just Packed. She has a knack for picking vegetarian or otherwise very healthy dishes that are not a headache to prepare and that I am confident my family will enjoy (previous example). Well I struck gold with her again this past week when I checked out her Chicken Pumpkin Curry.

YUM.

This dish is so good that Alex spent 5 minutes being sent to her room after I caught her trying to pull her stool over to the oven to spoon out some of the simmering curry–and that has NEVER happened before (and was definitely horrifying–but still, she and Sammy did spend the entire 30 minutes before dinner begging for tastes of “the curry”). Terrifying toddler moments aside, this was a big hit with the entire family.

Here are my changes: as Vicci recommended I used chickpeas (some frozen cooked ones I had) instead of chicken, I used chicken stock, not veggie, I used 1/4 cup cashew butter since I had no cashews to chop, I used butternut squash, I used fresh ginger not dried, and I used 2 1/2 large red onions and cooked them a lot longer than she did (serious caramelization). I also could not find my cloves so I tossed in some cinnamon instead. I also simmered it for a while, uncovered, toward the end because I prefer a thicker curry. I served it with basmati rice, and everyone’s plates were cleared.

This last picture is of Alex’s bowl, which she requested I take. You might notice the sauce is under the rice–a little trick I have learned to keep them from being mad about sauce getting on their rice. And yes it actually works.

I am submitting this Bookmarked Recipes this week. Go check out Ruth’s Kitchen Experiments to see what everyone else is cooking from the web.

Filed Under: butternut squash, chickpeas, curry, curry powder, easily made vegetarian, Indian recipes

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Comments

  1. noble pig says

    December 4, 2008 at 1:29 am

    Looks delcious! I can only imagine the party in my mouth with a bite of this. So nice!

    Reply
  2. Anonymous says

    December 4, 2008 at 3:40 pm

    Too funny about the sauce on the rice!! You crack me up.

    Leila

    Reply
  3. Vicci says

    December 4, 2008 at 10:21 pm

    Laura, I’m so glad that you tried this with butternut squash– they’re easier to prepare than those pumpkins with their difficult-to-peel shape! And, again, congrats on those toddlers who like curry. You’ve really been doing something right, there! 😀

    ~Vicci

    Reply
  4. Amy says

    December 5, 2008 at 2:14 pm

    Awesome rice trick! I will definitely start doing that.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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