International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Chick Pea Curry
from Vegetarian Resource Center - Boston, USA

  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1-2 onions
  • 2 tsp veg oil
  • 1 - 1/2 cups peeled, grated butternut squash
  • 1 carrot, shredded
  • 2 potatoes, peeled & cubed
  • 2 cups water
  • 4 cups cooked chick peas (I used 1 can)
  • 1/4 cup rice
  • 2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt (I used 1/2 tsp veg stock)
  • 1 apple, peeled and chopped, 1/4 cup raisins
Saute garlic, ginger, onions in oil until tender, add curry powder, mix thoroughly.
Add squash, carrot and potatoes, rice.
Pour in water, veg stock and remaining spices & chick peas & raisins.
Simmer until veggies tender.
About 10 minutes before serving, mix in chopped apple.
This seems best served slightly above room temperature.

Per cup serving: 186 calories; protein 6g; fat 4g; carbohydrates 34g; cholesterol 0mg.

This recipe rocks!
The combination of winter squash and curry is definitely a winner.
Grated butternut squash cooks up tender and juicy without falling apart into puree.
Try using some of the Patak's curry pastes instead of the dry spices.