indian

Bengali Style Pumpkin and Chickpea Curry with Puffed Rice

Name: Bengali Style Pumpkin and Chickpea Curry with Puffed Rice
Yield: 1 serving
Cuisine: indian
Ingredients: 240 g cooked chickpeas; 260 g pumpkin, cubed; 35 g puffed rice; 14 g mustard oil; 2 g mustard seeds; 8 g green chili, slit; 2 g ground turmeric; 8 g tamarind concentrate; 10 g jaggery, grated; 3 g salt

This simmered dish pairs cooked chickpeas with pumpkin, cubed, puffed rice and mustard oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

105 g Carbohydrates

22 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g cooked chickpeas 394 kcal
260g pumpkin, cubed 68 kcal
35g puffed rice 46 kcal
14g mustard oil 124 kcal
2g mustard seeds 1 kcal
8g green chili, slit 3 kcal
2g ground turmeric 6 kcal
8g tamarind concentrate 6 kcal
10g jaggery, grated 39 kcal
3g salt 0 kcal

Cooking instructions

puffed rice
Toast puffed rice: dry-toast puffed rice in a pan for 1 minute; set aside.
pumpkinmustard oilmustard seedsgreen chilisalt
Start the curry: heat oil; add mustard seeds and green chili; once they pop, add pumpkin and salt; saute 2 minutes.
cooked chickpeaspumpkinground turmeric
Simmer: add chickpeas, turmeric, and a splash of water; cover and cook until pumpkin is tender and the curry thickens.
tamarind concentratejaggery
Balance flavors: stir in tamarind concentrate and jaggery until dissolved; cook 1 minute.
puffed rice
Serve: spoon curry into a bowl and top with toasted puffed rice for crunch.