A little return to some homely making today.
I recently helped a friend set her business up with social media and in exchange she gave me some gorgeous organic cotton fabric (don’t you love the green dollar?). I made some cushions out of it this weekend. Love, love, love them! Have a look at the Vida textiles shop, blog and Facebook page or tweet her – she’s new and could do with some online buddies!
Speaking of Twitter - twittering about my Chickpea and Pumpkin Curry brought on some requests for the recipe. It’s one of those dishes I just chuck together so I had to sit down and think about it first. Here we go:
Helen’s Chickpea and Pumpkin Coconut Curry
1 small butternut pumpkin or about 700 gms of any kind of pumpkin
Put pumpkin in oven whole and roast until you can easily poke a knife into it then take out. Cut off the skin (which should now come off easily) and scoop out the seeds. Chop into cubes (about golf ball size) and put aside.
2 cloves of garlic, chopped
1 onion, chopped fine
1 Tbl spoon of either good curry powder or paste
1 Tbl spoon of coconut oil or sesame oil
Fry together in a large casserole dish (I would use a le creuset if I could afford to buy one) until the onion is soft then add the chopped pumpkin and:
1 x 400gm tin of coconut cream/milk
then fill the tin up with water and put that in too (the water not the tin silly)
add any stray veges you have in the fridge that need using up.
I quite like to put in cauliflower – say a couple of good handfuls (chopped),
spinach, carrots, kumara (sweet potatoes), zucchinis, what-ever.
Then stir in a good 2 cups of pre-soaked chickpeas or a large tin (800gms?).
Cover and simmer, stir occasionally until the pumpkin has gotten so soft it is practically soup then stir in a couple of handfuls of chopped fresh coriander – yum!
If you can’t find fresh then a couple of teaspoons of that slop in a jar would do at a pinch.
Serve with rice and garnish with more coriander. If you really like coconut then you can cook your rice with half a tin of coconut cream in with the water to make it extra yummo.
I think that’s it – enjoy!
