Pumpkin and Two Pea Curry - Recipe
July 28th 2008 11:08
Fresh from the success of a cupboard forage feast I write this post. The feast was one very tasty Pumpkin and Two pea Curry, a dish I have long regarded a staple and has a base for easy improvisation. Even for a vegan dish it is surprisingly delicious - and it is quite possible to serve it to anti-veganites without them realising the meal is sans meat. So, here's the curry crunchdown;
1. Get home from work and realise only have a pumpkin
2. Housemate gets home from work and they realise they only have a can of chickpeas
3. Drink some beers (which you conveniently have lots of) with housemate to discuss options
4. Approriate onion from shelf of other housemate who is not home yet
5. Chop up onion, fry in a pan with some garlic til golden, then remove
6. Bung some oil in the pan, then chuck in whatever takes your fancy from the spice drawer (yes, our kitchen really does have a spice drawer- but spices from a rack will do just as well). A good rule of thumb when making curries is the 'C' rule, think Curry Powder, Cumin, Corriander, Cinnamon and Cardomon.
7. Stir the spice around in the oil til your housemate comments how good it smells
8. Chuck in your chopped up pumpkin and stir it around, and add a drained tin of chickpeas, then put in enough water (or some stock if you want to get fancy) to just cover the pumpkin, let it bubble away til pumpkin nearly cooked (about 15 mins on medium heat)
9. Toss back in the cooked onion, and add a good splash of frozen peas and stir it around
10. When green peas are cooked, you can either stir through some coconut cream or some natural yoghurt - but it works fine with out it.
11. Serve with rice, or bung it some puff pastry to make little pies
12. Offer some to housemate you stole the onion from when they come home.
This works equally well substituting the chickpeas for some chopped up eggplant. Buying dry chickpeas is much cheaper than the tinned variety- but they do take about 8 hours to soak. Normally, I will buy a bag, have a soak fest and then freeze them into friendly sized portions. I've had no problems adding the soaked and then frozen chickpeas straight to the curry from the freezer.
Another great thing about curry is that it gets better with age (although there definately is a point where it doesn't get better, and just needs to go in the bin) so it means even yummier leftovers to have for lunch the next day!
1. Get home from work and realise only have a pumpkin
2. Housemate gets home from work and they realise they only have a can of chickpeas
3. Drink some beers (which you conveniently have lots of) with housemate to discuss options
5. Chop up onion, fry in a pan with some garlic til golden, then remove
6. Bung some oil in the pan, then chuck in whatever takes your fancy from the spice drawer (yes, our kitchen really does have a spice drawer- but spices from a rack will do just as well). A good rule of thumb when making curries is the 'C' rule, think Curry Powder, Cumin, Corriander, Cinnamon and Cardomon.
7. Stir the spice around in the oil til your housemate comments how good it smells
8. Chuck in your chopped up pumpkin and stir it around, and add a drained tin of chickpeas, then put in enough water (or some stock if you want to get fancy) to just cover the pumpkin, let it bubble away til pumpkin nearly cooked (about 15 mins on medium heat)
9. Toss back in the cooked onion, and add a good splash of frozen peas and stir it around
10. When green peas are cooked, you can either stir through some coconut cream or some natural yoghurt - but it works fine with out it.
11. Serve with rice, or bung it some puff pastry to make little pies
12. Offer some to housemate you stole the onion from when they come home.
This works equally well substituting the chickpeas for some chopped up eggplant. Buying dry chickpeas is much cheaper than the tinned variety- but they do take about 8 hours to soak. Normally, I will buy a bag, have a soak fest and then freeze them into friendly sized portions. I've had no problems adding the soaked and then frozen chickpeas straight to the curry from the freezer.
Another great thing about curry is that it gets better with age (although there definately is a point where it doesn't get better, and just needs to go in the bin) so it means even yummier leftovers to have for lunch the next day!
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