Spicy Pumpkin Curry

Spicy Pumpkin Curry

Made by: Beth Hayter

Original Recipe from:

 http://www.redonline.co.uk/food/recipes/sophie-dahl-s-winter-curry-with-saffron-cinnamon-rice

Ingredients:

2 tbsp of safflower oil

2 onions, peeled and finely chopped

2 cloved of garlic, peeled and finely chopped

1 green chilli, deseeded and finely chopped

1 kg pumpkin, peeled, deseeded and roughly chopped

400g can of chickpeas/garbanzo beans, drained and rinsed

250 mil cups of vegetable stock

400 ml of coconut mild

Salt

2 handfuls of magetout

A handful of fresh coriander/cilantro

For the garam masala:

1 tsp of cumin seeds

1 tsp of mustart seeds

½ tsp of cloves

1 tsp of ground turmeric

6 cardamom pods, seeds only

For the saffron cinnamon rice:

300g basmati rice

450 ml water

1 large knob of butter

A couple of cardamom pods

A pinch of saffron

2 cinnamon sticks

Directions:

1. In a pestle and mortar, make the garam masala by crushing up and grinding all your dry spices.

2. In a heavy-bottomed casserole or pan, heat the safflower oil and add the onions, sweating on a low heat until soft and translucent. Add the garlic and stir for another half a minute, taking care not to burn it.

3. Add to this mix the garam masala and chili and coat the onions with it. Add the pumpkin and the chickpeas/garbanzo beans and then pour over the stock, followed by the coconut milk.

4. Season and simmer for 10-15 minutes, add the mangetout and cook for another five.

5. To make the saffron cinnamon rice, put the rice in a sieve and rinse until the water runs clear. Put the rice in a large saucepan with eater, the butter, cardamom, saffron and cinnamon.

6. Bring to a rolling boil, quickly turn the heat down, put a lid on the saucepan and then leave for 10 minutes. Remove the lid and take it to the table in the saucepan.

7. Serve with handfuls of coriander/cilantro.

Potlucker’s Notes/Recommendations:

“ I removed the veggie stock and the mangetout. I added spinach instead. I also swapped out the chickpeas for lima beans. The chickpea version is nice and super filling.