So... I wasn't sure about posting this recipe. Because it's quite simple and it really didn't photograph well. However, it was so tasty and I made a lot of it which means I've been eating it a fair bit of it over the past few weeks. And, I've just made a recipe with some leftovers which I really want to post, so I kind of have to start with where I got the leftovers from.
Anyway, here's another pumpkin recipe... because even though halloween has come and gone and it's time to get in the christmas spirit (Wooooooooouuuuuhoooooouuuuuuuuuu) I'm not ready to let go of the pumpkins.
Ingredients (for about 6 portions):
2 Small/Medium Pumpkins
1 Large Sweet Potato
300g Mixed Pulses and Beans (Soaked overnight if necessary)
3 Red Onions
4 Garlic Cloves
1 Jar Korma Paste
400mL Coconut Milk
200g Frozen Peas
1 Vegetable Stock Cube
1 Can of Chickpeas
2 tsp Garam Masala
2 Tbsp Coconut Yogurt
2 tsp Mango Chutney
Method:
Preheat the oven to 200°C.
De-seed the pumpkins, cube everything (pumpkins, sweet potato, onions) and slice the garlic.
In a large saucepan, pour 1 Tbsp olive oil and throw all the vex in there and let them sweat for a bit.
Then add the korma paste and cook for 2 minutes.
Add the beans and pulses and stir.
Pour in the coconut milk and cover with water.
Bring to the boil.
Let it cook on a simmer for 35 minutes.
Pour in the peas and cook for another 5 minutes.
Drain the chickpeas.
Put them on a baking tray with the garam masala and salt and pepper.
Cook them in the oven for 7 minutes approximately or until they've gone crispy.
Serve the curry in a bowl topped with the chickpeas, a dollop of coconut yogurt and mango chutney.
I also made some Roti Canai from iamafoodblog's recipe linked below.
http://iamafoodblog.com/malaysian-flatbread-roti-canai-recipe/
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