pumpkin-potato chana masala

pumpkin-potato chana masala

I almost ate out again yesterday, it didn’t seem like we had any groceries but we did have a couple taters, a small head of broccoli, garlic, ginger, onion, a carrot on its way out and lots of canned stuff.  I had bee drinking tea all day so I was in the mood for Indian so I busted out some spices, got the garlic, ginger, and onion sauteing and this beauty came together nicely. Just enough spice and great flavor. This would be great with a little plain soygurt or sour supreme on top and a bit of jam. Om nom nom.


  • 5 cloves garlic, crushed
  • 1 inch ginger, grated
  • one small yellow onion, diced
  • 1 head broccoli, chopped
  • 1 carrot, diced
  • 2 large yukon gold potatoes, baked and diced
  • 1 can garbanzo beans drained and rinsed
  • 1 cup canned pumpkin
  • 1 can tomato paste + 2 cans water
  • pinch each ground cumin, ground mustard seeds, ground cinnamon, garam masala, paprika, and ground cardamom
  • 1 tsp chili oil
  • salt and pepper to taste

Saute garlic, ginger, onion, and spices in a bit of olive oil over low-medium heat.  Cook down until onions become transparent. Add the pumpkin, tomato paste, and water and stir until combined. Add in the carrot and broccoli and cover for 5 minutes until the broccoli is bright green and begins to soften. Add in the potatoes, stir, and salt and pepper to taste and let cook covered on low for another 10 minutes.

Serve alone or with basmati rice and a warm cup of chai.

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