Taj Mahal squash Curry with Chickpeas

Name: Taj Mahal squash Curry with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 pound (500 g) red kuri or kabocha squash; 1 pound (500 g) red kuri or kabocha squash; 9 ounces (250 g) russet potatoes; 2 onions; 1 garlic clove; 1 red jalapeño or other fresh red chile; 1 red jalapeño or other fresh red chile; 3 tablespoons peanut oil; One 13.5-ounce (400 ml) can full-fat coconut milk; 3 tablespoons dried fenugreek leaves; 1 tablespoon plus 1 teaspoon garam masala; 1 teaspoon salt; One 15-ounce (425 g) can chickpeas, drained; 1 teaspoon grated lemon zest; Juice of 1 lemon; Steamed basmati rice or Garlic Naan, for serving; Steamed basmati rice or Garlic Naan, for serving

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

This curry is made entirely without ghee (Indian clarified butter) but is as good as anything you’ll eat in an Indian restaurant.

Ingredients

1 pound (500 g) red kuri or kabocha squash
9 ounces (<

Asia
India
Dinner
Vegan
Gluten-free

Method

Cut the squash in half and remove the seeds. Cut the squash, potato, and onion into large chunks. Mince the garlic and jalapeño.
Heat the oil in a large pot over high heat. Sauté the squash, potatoes, and onions for about 4 minutes, stirring frequently, until slightly softened.
Add the garlic and jalapeño and sauté for a few minutes.
Add the