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Posts Tagged ‘vegetable curry’

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This delicious pumpkin is in season here at the moment and is sold in chunks, by weight at stalls and markets.
It is so sweet and you can steam it in chunks, add it to stews, bake it or when you cook it right down, it melts so as to make a thick, bright yellow sauce.
I love to add it to curries and so today, for lunch, I made a sort of mix and match dish from the bits and pieces in the fridge and around.

400g chickpeas soaked overnight
1 potato chopped into chunks
400g Gabocha pumpkin (or any sweet squash) sliced
Spinach or spring greens
Chunks of Aubergine
6 large cloves of garlic unpeeled
2 sticks of lemongrass
2 green chillies whole
3 small red chillies whole
Teaspoon of peppercorns
Teaspoon of cumin
Chopped coriander
2cm galangal or ginger
Water to cover ingredients (2 coconuts’ water)
Salt and pepper to taste

1. Using a slow cooker, or a large crock pot, place the chickpeas in the bottom and cover with water.
2. On top of those throw in the garlic, lemongrass, lime leaves, chillies, peppercorns, coriander and galangal.
3. Place a layer of spinach or spring greens
4. Place a layer of pumpkin/squash and sprinkle with the cumin
5. Add the aubergine and potato, then pour in more water just enough to cover everything. Do not stir. Just pop a lid on, bring to the boil and the turn down to a simmer.
6. After half an hour, stir three times only. Continue to simmer for up to an hour, or until the squash has broken down.
7. Serve as a warming stew.

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Be aware that this is a properly sweet dish. To add more sweetness, if that is something you like, add sultanas and even two bananas about 15 minutes before serving.

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