INGREDIENTS
- 2 tbsp vegetable oil
- 1 can chickpeas (400g)
- 125g pumpkin diced in cubes of 2-3 cm
- 1 medium onion finely chopped
- ¼ bulb fennel finely chopped
- 2 tbsp tomato paste concentrate
- 1 tbsp Mr. India: Authentic Curry Spice Blend
- 1tsp ginger + garlic paste
- ½ Cup veggie stock/water
- Salt to taste
Method
- Heat up the oil in a deep and large non-stick pan and fry the mustard seeds for 15 sec on high heat. Put a cover on top as the seeds may pop.
- Throw in the onion and fennel and sauté for 3-4 minutes on low-medium heat until slightly golden)
- Mix in all the spices including ginger and garlic and cook for about a minute on low heat.
- Add the tomato paste and cook for 3-4 minutes on medium heat, stir occasionally. If it sticks to the pan add a splash of water.
- Add chickpeas, pumpkin, and veggie stock and stir well.
- Cover and cook for approx. 15-16 min on med-low heat. (Or until the pumpkin is soft)
- If there is excess liquid cook without the lid on high heat for few minutes until it evaporates.
- Let the curry cool down a little.
- Place vegan butter on two slices of bread, and place 3-4 tbsp of curry mixture on the unbuttered side. Place the other slice on top (unbuttered side down) and cook it in the Jaffle/Toasty maker until golden and crunchy.