Saturday, 9 November 2013

Pumpkin and Chickpea Coconut curry

This post is born out of pity. Pity for all those poor pumpkins left abandoned on supermarket shelves (now that Halloween is a distant memory). That, and the fact that I've been desperate to cook with coconut milk, an unknown ingredient to me as a cook. It has worked out perfectly because I have somehow evoked flavours reminiscent of my favourite katsu curry in that infamous chain Wagamamas!

 Of course, I would love to say, having eaten  katsu curry at least a dozen times, my palette has unpicked the recipe ingredient by ingredient. But, unfortunately, that would be a whopping lie. My palette is not (and probably never will be) that discerning. 

Rather, this recipe is an experiment gone well. A pinch of this and a teaspoon of that can easily go horribly wrong (and often has in the past). However this time it has worked. And my blogging experience (almost a year and a half worths now - check out my first ever post here (re-published in December 2012)) has taught me to always keep my diary and pen in reachable distance, because jotting down that squeeze of lemon can make all the difference to a recipe. 

Apologies for a lack of video this week. Rest assured videos will return soon!

Pumpkin and Chickpea Coconut Curry (serves 4)

1/2 onion, chopped finely

250g pumpkin, peeled and chopped in to 1" cubes (about 1/2 a small pumpkin)
1 tin cooked chickpeas,drained (or 2 handfuls of cooked chickpeas)
300g coconut milk (3/4 a can)
200ml water
1" piece ginger, grated
1 small chilli, chopped finely (or add however much chilli you like in your food)
1 tsp cumin seeds
1 tsp mustard seeds
2 curry leaves
1/2 tsp tumeric powder
1 tbsp garam masala (an Indian spice blend, made at home by most Indian Gradma's or alternatively found in all supermarkets)
1 tbsp cumin and coriander powder
1 lemon
salt to taste

1) Heat 1 tbsp of oil on a medium heat. Add the cumin and mustard seeds. Let them sizzle for a minute before adding the onion and curry leaves. Cook gently letting the onion soften. (Tip: to prevent your onion from burning or browning too quickly, add a pinch of salt. This releases moisture in the onion allowing them to soften gently.)

2) Next add the pumpkin, ginger and chilli. Mix together and allow to cook for a minute. Now add 200ml water and put the lid on. After 6 minutes the pumpkin should be cooked. Check if the pumpkin is soft all the way through. If it is not let it cook a little longer.

4) Finally add the coconut cream and all the powdered spices. Stir together and let the curry simmer for 5 minutes. Add the drained chickpeas and let them warm through. Add salt to taste. Finish with a squeeze of lemon and you are ready to serve!

This is recipe is best served with rice. But I have eaten it like a soup before too. Enjoy whichever way you prefer!

// Click here to PRINT RECIPE //

Until next time....

PS this post comes to you whilst I am away exploring the sights, smells, sounds and of course delicious tastes of India! So an advanced warning my next recipe post may not be ready in a fortnight. I will be sharing my food experiences of India with you all though, via instagram and twitter - so follow me on there to see what has been inspiring me in India!

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