Squash & Black Chickpea Curry
15m prep 25m cook 40m ready
A thick, sweet, and filling Bengali-style squash curry made with black chickpeas. The dish features a nutty flavor from the chickpeas and is seasoned with panch phoron and garam masala.
Ingredients
- 2 tbsp vegetable oil
- 1 dried red chilli
- 1 tbsp panch phoron
- 1 tsp asafoetida/hing
- 5 fresh ginger peeled and finely chopped
- 1 small butternut squash peeled and chopped into large bite-size chunks
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp chilli powder
- 1/2 tsp ground turmeric
- 400 ml boiling water
- 1 tsp sugar
- 2 tsp salt
- 400 g canned black chickpeas/kala channa drained and rinsed
- 1 tsp garam masala
Nutrition (per serving, estimated)
Estimated based off 8 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.8 mg
- Iron: 0.84 mg
- Magnesium: 21.7 mg
- Phosphorus: 28.8 mg
- Potassium: 185 mg
- Zinc: 0.24 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a wide saucepan with a lid over medium heat. When hot, add the dried red chilli and panch phoron, letting them sizzle until golden brown, about 30 seconds. Be careful not to burn them.
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Step 2.
Stir in the asafoetida and finely chopped ginger, then add the butternut squash chunks. Stir well to combine all ingredients.
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Step 3.
Add the ground cumin, ground coriander, chilli powder, and ground turmeric (but not the garam masala). Pour in the boiling water, then add the sugar and salt. Stir, cover with the lid, and simmer for 15 minutes, or until the squash is almost cooked through (tender but still holding its shape).
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Step 4.
While the squash simmers, drain and rinse the canned black chickpeas. After 15 minutes, add the chickpeas and garam masala to the pan. Stir, cover again, and cook for another 10 minutes, or until the squash and chickpeas are both fully cooked through. The curry should be thick and the squash tender.
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