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Prep time:

30 minutes

Time to cook

10 hours

Good for:


Pumpkin and chickpeas

Borrowed and adjusted from the book Indian cuisine and discussed with my friend Sheila, who help with the exact balance adding the tamarind.


300 g of pumpkin in 2×2 cm pieces
200 g butternut squash, cut into 2×2 cm pieces
1 good can of chickpeas- 120 g net
4 cm ginger finely chopped
3-4 green onions, finely chopped or sliced
2 tomatoes peeled and cut into chunks + maybe a bit of extra tomato paste to taste
1 clove of garlic
1 red + 1 green chili, seeded and sliced finely
1 tsp curry powder
salt and pepper to taste
1 tbsp tamerinde paste
1 tbsp coriander
1/2 tsp cinnamon
1/2 tsp cumin seeds
1/4 tsp turmeric
to serve:
1 tbsp lemon juice
Fresh coriander or basil leaves


Step 1

Heat oil in a pot over medium high heat. add ginger,garlic and onions. Fry until onions start turning a tiny bit brown.

Step 2

Add the chili , tomatoes and dry spices. cook for 30 seconds until aromatic.

Step 3

Add the chickpeas, pumpkin and butternut squash as well as the tamerinde paste. Put lid on pot and leave to cook over medium heat for 10 minutes.

Step 4

Check often and sprinkle a bit of water if it gets too dry.

Test with a fork that the butternut squash and pumpkin are cooked but not mush

Step 5

Add salt and pepper to taste and check if you need additional spice.

Add the lemon juice and serve hot with rice or Indian bread.


If you are making this as part of a larger Indian meal you can boil the butternut squash and pumpkin beforehand and only heat with the onion and spices and then leave to rest. Reheat just before serving. This way you can make sure it does not turn too mushy.

Play with the spices a bit- i find the pumpkin takes more than I think to get some heat, but it depends what you like.

I serve this as a side with rice and kebabs.

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