Pumpkin, Sweet Potato And Chickpeas With Coconut Milk
About Pumpkin, Sweet Potato And Chickpeas With Coconut Milk
Coconut milk is one of the staple ingredients used in vegan cooking. Aromatic, rich and mildly sweet, it is extremely versatile and can be used in numerous recipes. Coconut milk is used in many Indian curries for it adds a beautiful silken texture to the stews and gravies.
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Recipe Time & More
Ingredients
- 1 cup Sweet Potato (cubed)
- 1 cup Pumpkin (cubed)
- 1 cup Boiled Chickpes (boiled chickpes)
- 1 Onion (medium sized)
- 1 inch Ginger (finely chopped)
- 2 cloves Garlic (finely minced)
- 1 cup Coconut Milk
- 2 cloves Cloves
- 2 leaves Bay Leaves (bay)
- 1 pinch Turmeric
- 1/4 tsp Red Chili Powder (or paprika paprika)
- 1/4 tsp Coriander Powder
- 1/2 tsp Salt (adjust as per taste, or as per taste)
- 2 tsp Oil
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Instructions
- Heat the oil in a wok.
- Add cloves and bay leaves and saute till fragrant .
- Add the finely chopped onions. Saute till the onions turn translucent.
- Next add the ginger and garlic. Cook for 2-3 mins stirring regularly to prevent ginger from sticking to the pan.
- Add the powdered spices and cook for another 2 mins.
- Add 2 cups of water and coconut milk to the wok. Bring to a boil, add the salt and then let it simmer gently till the pumpkin and sweet potatoes turn tender.
- Adjust salt if required.
- Garnish with fresh cilantro and serve !
Recipe Notes
Tomatoes are optional when it comes to this recipe. But if using, use about 2 tbsp tomato puree for the given set of measurements.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Sweta Biswal
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This looks so good! Can’t wait to cook it.
Absolutely wonderful! Can’t wait to make it.
Looks so good! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.
That is awesome. All my favorite veggies in delicious coconut milk! Yummy!
Thanks #veganviking for all your innovations