Persian pumpkin & chickpea curry (Khoresh fesenjān) from Curry Everyday: Over 100 Simple Vegetarian Recipes from Jaipur to Japan (page 238) by Atul Kochhar

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkin, and coriander leaves for flat-leaf parsley.

  • Hellyloves2cook on October 28, 2022

    Easy to make. I only added 60mls of pomegranate instead of 75mls because it seemed too much. I added around 400 mls of water to give it a nice consistency. It is quite sour and fruity due to the pomegranate & Orange rind but I really liked it. My adult son wasn’t too keen as it was too ‘fruity and fragrant’ for his palate. A Persian friend tried a little and said it was nice! It’s different - But may not appeal to everyone.

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