Vegan Recipe - How to Make a Chickpea & Pumpkin Curry

Curried Chick Pea & Pumpkin with Brown Bismati Rice

The is recipe is a totally meatless recipe, which had been created in the naturopathic method of cooking.

See http://hubpages.com/hub/How-to-Make-a-Soup---A-cure-for-Colds-and-Flu which describes some of the basic principles.

I will give you a recipe for making your own Curry Powder as well as a Garum Masala , this you may use if you so desire, however you can substitute it with your trusted brand of curry powder.

The majority of the ingredients are seasonably available in your normal supermarkets, however some of these items would probably only found found in your speciality Asian supermarkets.

Onion, Tomato, Red Pepper and Chili Salad

Ingredients

2 firm red tomatoes

1 medium onion

1 red pepper

1 cayenne or other fresh chili

Method

Wash all the vegetables in filtered water Remove the seeds from the red pepper and the chil

Dice the tomato, red pepper, onion and chili into small cubes.

Place the salad into a serving dish and place in the refrigerator, to chill before serving.

Garum Masala

Ingredients

3 pods of cardamom seeds

2 inches of cinnamon stick

5ml of cumin seeds

5ml of cloves

¼ of whole nutmeg

5ml of black peppercorns

5ml of chili powder

Method

Place all the ingredients in a spice mill and ground them up together to form a fine powder. This is used for a casserole that requires a very strong aromatic balance.

This is a must to have as a sprinkle on potato wedgies.

Curry Powder

Ingredients

5ml of cumin

5ml of turmeric

5ml of coriander

5ml of fenugreek

2ml of red pepper (or more for added strength)

Method

Place all the ingredients in a spice mill and ground them up together to form a powder.

For a milder version of the curry powder, I use the following:

Substitute

2ml of black peppercorns

2ml of mustard seeds

for the red pepper.

This is especially useful as a sprinkle over steamed vegetables, when you only need that slight hint spiciness.

Try this on fresh baked poatotoes

Chick Pea and Pumpkin Curry on a bed of Bismati Rice
Chick Pea and Pumpkin Curry on a bed of Bismati Rice

Chick Pea and Pumkin Curry

Ingredients

250ml of chickpeas

¼ bunch of celery

2ml of caraway seeds

2 medium ripe tomatoes

4 sprigs of Italian parsley

4 carrots

1/2 of a medium pumpkin

1 large onion

2 spring onions

2 medium sweet potatoes

15ml of Curry Powder or Garum Masala

5ml of crushed dried curry leaves or finely chopped fresh curry leaves

Method

Soak the chickpeas in filtered water over night with the caraway seeds. Drain and rinse, then place in a stainless steel saucepan with 2 litres of filtered water, bring to the boil and reduce heat to a brisk simmer. Cover and let it simmer away for 1-½ hours, the chick peas should be soft and nearly cooked through.

Wash, peel and chop up the vegetables and add to saucepan, bring it to the boil and then the let it simmer on a low to medium heat for another hour, keep the lid on and add filtered water if required.

After an hour, remove the lid and then add the curry powder, let it simmer for 15 minutes, to thicken the curry to your desired consistency, use a mixture of chick pea flour and water as a thickening agent.

Add the crushed curry leaves, stir and remove from the stove then let it stand for 10 minutes then serve.

Serve on a bed of brown basmati rice.

With a side dish of

Tomato, Onion, chilli and Red Pepper salad

Brown Bismati Rice

Cooking the brown bismati rice

Place a saucepan with 6 cups of filtered water and two cups of brown bismati rice in it and then bring it to the boil.

Cover and let simmer for 30 minutes, add 1 cup of cold water, then bring up the heat until it boils, reduce to a simmer for another ten minutes or until cooked.

Drain but do not rinse.

Serve while hot.

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Comments 11 comments

G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free

can almost smell it..thanks and they sound wonderful G- Ma :o) hugs


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks G-Ma, always a pleasure producing these hubs


monitor profile image

monitor 8 years ago from The world.

I've tried pumpkin in curry before but never chickpeas, Just_Rodney. It sounds like an adventure so I'm going to give it a shot. Great hub and nice picture.

Your fan.

Mon.


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks Monitor, The chick peas give it that nice extr crunch and nuttiness.


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Thanks Monitor, The chick peas give it that nice extr crunch and nuttiness.


sixtyorso profile image

sixtyorso 8 years ago from South Africa

Yum Yum I love curry and also make my own pretty much the same as yours. But I don't measure. I mainly use two teaspoons of each ingredient and only one dried red devil chilli. Sometimes two, but dearly beloved gets a bit mad at me if the curry is too hot. I also add a crushed clove of garlic and a thumb of crushed fresh ginger to the mix when I am doing a meat curry.

Great hub!


Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City Author

Glad you enjoy a good curry, a healthy alternative to meat, pocketwise, as the meat prices rise.


Karen Ellis profile image

Karen Ellis 7 years ago from Central Oregon

Mmmm! Sounds great and healthy too.


Just_Rodney profile image

Just_Rodney 7 years ago from Johannesberg South Africa, The Gold Mine City Author

A nice Halloween food, full of the fall colours, healthy and good comfort food.


Indian Chef profile image

Indian Chef 2 years ago from New Delhi India

I like to use chickpeas in cooking. I am going to try your recipe soon. Thanks for sharing.


Just_Rodney profile image

Just_Rodney 2 years ago from Johannesberg South Africa, The Gold Mine City Author

Hi there, Indian Chef, you may find my curry blend a bit mild to your taste buds, but that is the mixture that I used many years ago.

Now having moved to an area where there are more Indian spice emporiums I am experimenting with a whole new range and flavours for my curries!

Thanks for the comments.

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