Evening eKa CIRCLE,
You know those evenings where there isn’t much in the fridge and it is cold and you are pretty hungry? Tonight was one of those. After rummaging through the crisper I found a piece of pumpkin and half a cauliflower so thought I might make a simple curry. I served mine with potato paratha from the freezer, paratha is a delicious indian flat bread that you can keep frozen and warm in some coconut oil until it is crispy in a pan. This all happened in less than 15 minutes so you can’t complain about that.
Here is the recipe for tonight’s curry if you would like to try it? I laughed as I was just chatting with a friend today about how some people never use a recipe (me). Cooking is kind of intuitive to me and I always use what I have on hand. Let me know how you go? Leave the skin on the pumpkin as it softens when it cooks and is actually very nutritious. I always keep frozen peas and curry leaves in my freezer for a rainy day like today. Any leftovers will warm up easily and taste even better.
Easy Pumpkin & Cauliflower Curry
1 tbsp coconut oil
1 red onion, finely diced
1 clove garlic, chopped
1 large green chilli, sliced into rounds
10 curry leaves
3 tsp dry curry powder
1/4 pumpkin, sliced into thin pieces
1/2 cauliflower, trimmed into florets
400 mls coconut milk
1/2 cup water
1/2 cup frozen peas
salt and pepper to season
Heat the coconut oil in a heavy based pan or wok. Saute the onion, garlic, chilli and curry leaves until the onion has has softened. Add the curry powder and toss over the heat for a minute. Add the pumpkin, cauliflower coconut milk and water. Bring to the boil and simmer for 10 minutes or until the pumpkin has just softened. Add the peas and cook another minute, season to taste.
love & light
M + E
You must log in to post a comment.