Tuesday, 20 November 2012

Guest post: Pumpkin and chickpea curry

Okay so tonight Mike wants to share with you a curry he made...


2 locally sourced (Dunham Massey) organic pumpkins!
Loads of garlic, peeled and chopped
Small onion, sliced on the mandolin
Cumin, cinnamon, chilli flakes, mild chilli powder
1 yellow organic fresh chilli, chopped and deseeded
Chopped fresh organic ginger
Half a tin of organic chopped tomatoes
Little bit of red curry paste
Veg stock 300ml
1 banana
Can of chick peas
Organic brown rice

1. Start by chopping and preparing all the ingredients
2. Fry the onions for 5mins until brown
3. Add garlic, ginger and spices (in your own quantities, it can be quite experimental!) for another minute
4. Add chopped tomatoes and fresh chilli, cook for another minute
5. Add pumpkin and red curry paste, cook for 3 further minutes, then add 300ml of veg stock
6. Stir well, simmer for 20mins until pumpkin is tender
7. Throw in the thickly sliced banana and the tin of drained chickpeas, simmer for 5 further minutes and serve with rice (if using brown rice like Mike did, remember to put it on around 30mins before you require it as it takes a LOT of cooking!)

N.B you don't have to use organic ingredients, Mike was just feeling very chuffed with his shop at Unicorn grocers in Chorlton (Manchester). Also Mike is my boyfriend and wanted to get in on the blogging action, hence this cheeky guest post :)

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