Friday, August 3, 2007

Chickpea and Pumpkin Curry

I made this for tea last night and it was yummy... I pureed the leftovers with some extra coconut milk to freeze as soup.

Chickpea and Pumpkin Curry
1 tablespoon vegetable oil
1 kg Butternut Pumpkin, peeled, seeded and roughly chopped
1 onion, cut into wedges
285g jar of mild Indian curry sauce
1/3 cup coconut milk (I doubled this amount)
400g can chickpeas
50g baby spinach leaves(I only had silver beet and I used the whole bunch lol...)
Coriander leaves to taste
1/2 Lebanese cucumber
2/3 cup plain European yoghurt
1 tablespoon fresh mint
Heat the oil in a large non-stick fry pan over medium heat. Add pumpkin and onion and cook for 8-10 mins until softened.
Add the curry sauce, coconut milk and 1 1/2 cups of water. Reduce the heat to medium low and simmer for 10 mins or until the pumpkin is completely tender.
Stir in the chickpeas, spinach and coriander. Cook for 3 mins to make sure the spinach is wilted, then serve with steamed rice and cucumber yoghurt.
Cucumber yoghurt
Seed and finely chop half a Lebanese cucumber. Mix with 2/3 cup plain European yoghurt ( I used Greek) and a tablespoon of finely chopped mint, and serve sprinkled with a little extra mint.
Pretty multicultural really - bit of Indian, some Lebanese and some Greek lol....... Is this what they call fusion cuisine?

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