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Uchiki Kuri Pumpkin Chickpea Kale Curry served in a white bowl, seen in the background is pumpkin and some fall leaves.

Uchiki Kuri Pumpkin Chickpea Kale Curry

Uchiki Kuri Pumpkin Chickpea Kale Curry is a simple, creamy, healthy curry that uses all the favorite fall veggies.
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

  • 4 cup - 350 grams - Pumpkin chopped into cubes
  • 1.5 cup - 280 grams - 1 Can Boiled Chickpeas
  • 2 - 100 grams - Small Onion
  • ½ Cup - 1 small - 100 grams - Green Bell Pepper
  • 6-7 Kale Leaves
  • 2 Big size garlic cloves - grated or minced
  • ¼ inch ginger - grated or minced
  • 1-2 Red chili chopped- Optional depending on taste
  • 1 tablespoon Zaatar Spice - Optional
  • 2 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Turmeric powder
  • 2-3 cup Water or Vegetable Stock
  • Salt

Instructions

  • Chop the Pumpkin into cubes. I have kept the skins as they are soft and edible. One can peel if required.
    Pumpkin getting chopped.
  • Chopped Pumpkin.
  • In a pot add oil.
    2 tablespoon Oil
  • Once hot, add the cumin seeds and let them splutter.
    1 teaspoon Cumin Seeds
    Cumin added to oil.
  • Once done, add the chopped onion, garlic, and ginger.
    2 - 100 grams - Small Onion, 2 Big size garlic cloves - grated or minced, ¼ inch ginger - grated or minced
    Onion, garlic, ginger added to oil in a pot.
  • Saute for 2-3 minutes until translucent.
  • Now add the chopped red chili and statue for a few seconds.
    1-2 Red chili chopped- Optional depending on taste
    Adding of red chili to onion.
  • Add the pumpkin, and 2 cups of water, and let the pumpkin cook for 5-6 minutes until they are done slightly.
    4 cup - 350 grams - Pumpkin chopped into cubes, 2-3 cup Water or Vegetable Stock
    Adding of water to pumpkin and onions.
  • Mixing everything in a pot.
  • Now add the green bell pepper and cook for 2-3 minutes.
    ½ Cup - 1 small - 100 grams - Green Bell Pepper
    Adding of green bell pepper.
  • Add in the boiled chickpeas, turmeric powder, and salt, mix and cook again for 2-3 minutes.
    1.5 cup - 280 grams - 1 Can Boiled Chickpeas, 1/2 teaspoon Turmeric powder, Salt
    Adding of chickpeas and turmeric.
  • Add water if required, to adjust the consistency.
    2-3 cup Water or Vegetable Stock
  • Lastly, add Zaatar spice and kale leaves and simmer for 2-3 minutes.
    1 tablespoon Zaatar Spice, 6-7 Kale Leaves
  • Switch off and let the gravy sit for 30 minutes for flavors to infuse.

Notes

  • Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Measurements are a rough guide, one can adjust as per preference.
  • Any kind of veggies can be used. Read above for substitutions.
  • This makes a big batch of curry. One can reduce the quantities.