(A fragrant, yellow, vegan curry made using boiled white peas, pumpkin, and coconut milk.)

Eating healthy need not be boring. This delicious yellow curry is a perfect example of easy healthy food, which gets made with little effort. It’s no secret that I am a coconut fan and this curry uses coconut milk… so it goes without saying that this is one of my favorite curry recipes.

This creamy curry is very nourishing and filling. It’s vegan, gluten-free, and dairy-free too. It’s protein-packed due to the use of white chickpeas and loaded with vitamins A and C due to the use of pumpkin. The coconut milk gives you some healthy fat and the turmeric loads you up with antioxidants. This curry can be served with roti, naan, or steamed rice. Let us get to the recipe, shall we?

Ingredients

For the curry -

• 500kg (1/2kg) Pumpkin (kaddu)

• 2 cups white chickpeas (safed vatana)

• 1 coconut

• 2 tbsp oil

• 1 tsp mustard seeds (rai)

• 1 dry red chili

• 6-7 garlic cloves finely chopped

• 2 onions (pyaaz)

• 10-12 curry leaves (kadhipatta)

• 1 tsp turmeric powder(haldi)

• 1 tsp green chili paste or 1 green chili finely chopped

• 5cm ginger piece (adrak)

• 1 large tomato

• salt as per taste

For the garnish -

• coriander leaves chopped

Method

• Take white peas and wash them thoroughly. Soak the white peas in water for 8-10 hours. The peas will swell and turn yellow.

• Drain the water and rinse the peas again. Now add adequate water, 1/2 tbsp salt, and a pinch of turmeric powder to the peas, and pressure cook till the peas are properly cooked (12-15 whistles). Set these boiled peas aside.

• Remove the skin of the pumpkin and cut the pumpkin into cubes.

• Extract coconut milk from freshly grated coconut (follow the procedure from the previous post) and keep it aside.

• Cut the ginger into matchsticks.

• Take coriander and separate the leaves from the stalk. Chop the tender stalk and leaves finely.

• Heat oil in a pan and add mustard seeds when the oil gets hot. Let them splutter.

• Add garlic. Saute till it turns brown.

• Add chopped onion and cook till they turn golden.

• Add red chili, ginger, curry leaves, coriander stalk, turmeric, and green chili paste and fry on medium heat for 1-2 minutes.

• Add pumpkin cubes, tomato, salt, coconut milk, and boiled white peas to the pan. Reduce to low heat, cover the pan and simmer for 35-40 minutes.

• Check the curry in between. If it feels too thick, add some water and mix well.

• Turn off the heat and garnish with chopped coriander leaves.

  
  WHITE PEAS AND PUMPKIN CURRY IS READY TO BE SERVED!!

  SERVE HOT.

Notes -

• You can use canned coconut milk instead of the fresh one.

• This curry has a slightly thick consistency. You can adjust the water added to make it more or less thick according to your preference. However, remember it gets thicker on standing for some time.

• We add salt while boiling the white peas, so add a little less salt than normal in the curry.