Chickpea & Cauliflower Pumpkin Curry

2 Cups Pumpkin
1 tbsp Oil
1 Onion – sliced
1 medium Tomato -diced
1/2 Cauliflower Florets(About 2 Cups)
1 cup Cooked Chickpeas (Canned or boiled at home)
Salt to Taste
Curry Powder (if store bought ,use 1 Tbsp Curry Powder)
1 tbsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Turmeric
1 tsp Chilli Powder

Add roughly chopped pumpkin, onions and tomato in the pot with 1 Cup water. Cook covered till soft. Puree this with immersion blender or in a food processor.

Heat a pan. Add oil and the cauliflower. Sauté them till they start turning golden brown, about 15 minutes on medium-high flame.

Add in the cooked chickpeas.If using canned chickpeas, discard the liquid and only add the chickpeas.

Sprinkle the Curry Powder. Mix Well. Add the Pureed pressure cooked Pumpkin,tomato and onion puree.

Bring to boil. Add more water if needed to thin out the gravy. Season with salt.

Garnish with Coriander. Serve hot with Chapattis or Rice.

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