Wednesday, 28 September 2011

Pumpkin and Chick Pea Curry

Sometimes I crave a really warming, satisfying meal full of carbs and veggie proteins. I was really hungering for the sweetness of pumpkin and earthiness of chick peas, along with mellow spices and rice. So I trawled around on the internet for 'pumpkin and chick pea curry', and found quite a few recipes. Sadly, 90% of them involved adding 'curry paste' or 'curry powder' to the basic ingredients. Then I found this nice blog, where a fellow craving-strucken foodie had been inspired by a TV show to create the kind of recipe I wanted, right down to the neat little coriander leaf garnish. My coriander had wilted in the fridge, and I didn't have quite the same selection of spices or number of frying pans, but I did manage to create an extremely tasty and quick dish that really hit the spot. We stirred a few tablespoons of lemon juice and a teaspoon of mustard with our brown rice, and found that the lemony flavour complimented the curry nicely. Naan or chapatis would also be tasty. Enjoy!

  • 1 small onion, chopped
  • two cloves of garlic, crushed
  • 2 teaspoons grated ginger
  • 2 bay leaves
  • 1 tsp ground allspice
  • 1 pinch cinnamon
  • 1 pinch dried red chilli flakes (or more, to taste)
  • 2 teaspoons ground cumin
  • 1 heaped teaspoon ground coriander
  • 1 teaspoon turmeric
  • 500g eating pumpkin (squash), peeled, seeds removed and cut into cubes
  • 1 chicken stock cube
  • 150ml boiling water
  • 340g tin of chickpeas, drained
  • a small handful of fresh coriander, washed and chopped

Set your rice cooking, or chapatis warming, as you prefer. Fry the onion over a low heat until golden and soft. Add the garlic, ginger and bay leaves, and fry for a further minute. Add the spices and again, fry for a further minute. Add the pumpkin and water, and dissolve in the stock cube. Cover and simmer for 8-10 minutes, until the pumpkin is tender. Switch off the heat, stir through the chick peas, and allow to warm through. Depending on your pumpkin, you may find that your curry is either too watery or too dry; if the former, remove the vegetables from the pan and vigorously boil down the liquid until it is thoroughly reduced, then recombine. If it is too dry, add a little water. Serve with your carbs and a garnish of fresh coriander.

No comments:

Post a Comment