We travel to Sydney around once a month for medical appointments and to visit with my sister and her family. Del loathes to cook so we often end up eating less healthily that we do at home; pasta mixed with store bought sauce and oven baked chips are two regular meals for us there. We eat Indian or Lebanese takeaway at the local food court while waiting to see Dan's ophthalmologist. Last Sunday also saw us eating gluten free cheeseless pizza at Circular Quay after the Annie Liebovitz exhibition at the MCA. After a weekend of convenience eating I am keen to return home to cook something simple and fresh.
Pumpkin is one of my favourite vegetables (or fruits) and by early autumn it is in season. Several varieties are growing in my veggie garden, so I picked a ripe Kent Sunday evening to turn into a simple pumpkin based curry. This recipe is very versatile, many other veggies such as zucchini and eggplant can be substituted for the pumpkin.
Pumpkin and two pea curry
1-1.5 kg pumpkin (any variety), cubed
200g frozen peas
1 tin chick peas
1 tin tomatoes
2 brown onions, diced
2 cloves garlic, crushed
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
1 tbsp vegetable oil
lemon juice
Dry fry the mustard and cumin seeds until the mustard seeds begin to pop. Add oil. Toss in onion and garlic and brown. Add pumpkin, chickpeas, tomatoes and remaining spices. Cover pan with aluminium foil and cook for approximately 15 minutes until the pumpkin is tender. Add peas and lemon juice and garnish with fresh mint. Serve over brown rice with pappadams and chutney.
With the cooling weather, left over pumpkin can be used to make warming soups or roasted and blended with garlic served over pasta.
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