Darlings – I will be short: my house is almost demolished, it’s filled with boxes and covered with dust – but I still love this refurbishment inconveniences It’s fun and it’s been amazing to see the transformation my apartment is going through …
Well, one-pot cooking continues
My dear foodies – enjoy this lovely pumpkin curry with chickpeas. Simply serve it with rice.
You will need:
1 tbsp olive oil
3 -4 tbsp Thai yello curry paste
2 onions, chopped
1 shallot, chopped
3 large lemongrass stalks, cut into halves
6 cardamon pods
1 tbsp mustard seeds
1 piece pumpkin or a small squash (about 800g – 1 kg), chopped into chunks
250 ml vegetable stock
400 ml coconut milk
400 g can chickpeas, drained
1 handful mint leaves, to serve
Heat the oil in a deep pan. Gently fry the curry paste with the onions, shallot, lemongrass, cardamon pods and mustard seeds for 3-5 minutes until fragrant.
Stir the pumpkin into the pan, coat in the mixture, pour in the stock and coconut milk. Bring to boil and simmer. Add the chickpeas and cook for about 20-30 minutes until the pumpkin is tender.
Squeeze the juice of one lime into the curry, the second one cut into the wedges to serve. Tear over the mint.
Recipe source: Good food 2010 calendar