Summer Squash Vegan Indian Curry | Yellow Squash Recipe Indian | Summer Squash Indian Curry
6 cups yellow squash, peeled & cubed
2 tbsp oil
1 large onion
1 tbsp ginger-garlic paste
1 tbsp garam masala
1/4 tsp turmeric powder
3 tbsp curry powder
100 g tomato paste
Salt to taste
11/2 cups water
200 g canned chickpeas
1 cup coconut milk
Peel and chop the yellow squash into cubes.
Heat the oil in a large pan over medium heat.
Add onion, saute and cook until translucent, then add ginger-garlic paste and cook for a minute.
Now add garam masala, turmeric powder, curry powder and cook for a minute.
Add in the tomato paste, salt, water and mix well.
Then add water, mix and cook for 2 minutes. (Add extra water if necessary).
Add yellow squash into the curry paste and mix well.
Cover and cook the squash on medium-low heat for about 8 to 10 minutes or until tender.
Stir in chickpeas and then coconut milk, cover and simmer for 10 minutes.
Add coriander leaves, serve with Roti, Naan, Chapati, Poori or Rice.