Vegetable and Chick Pea Kasouni Curry 

On Saturday I visited the Bellarine Community Farmer’s Market and collected some gorgeous pumpkins from one of the stalls. I got a large heirloom pink one that the grower recommended as the best type for pumpkin soup. I also picked up a beautiful little cross bred one that she recommended as perfect for a curry as it doesn’t fall apart in a mushy lump (the green speckled one in the image below)

As well as the pumpkins I collected some potatoes and gorgeous fresh coriander and some horseradish, ready to plant into my garden.

On the drive home from the market my mind was ticking over thinking of what sort of curry I would make. I was going to put the pumpkin aside to come up with something to cook with it during the week. But – a fresh pumpkin perfect for curry, I had to cook it immediately! The recipe below is what I made with my gorgeous little speckled pumpkin.

If you are a regular reader you would know that I love to make preserves. One of the things I made last season was a Kasouni (Indian style zucchini chutney) that a friend gave me the recipe for. It is the perfect thing to use instead of a curry paste when added to coconut cream or paste. An easy vegetarian curry.

If you do not wish to make my flavorsome, highly addictive Kasouni, you can substitute it for your preferred brand of curry paste. I urge you yo give it a go.  I have found making preserves an addictive activity. I love to open the fridge and choose my preserve to accompany a cold meat, cheese of anipasto plate of goodies. Kasouni is a spicy little chutney that is well matched with cold meat, as a side with roasted vegetables, or to baste BBQ meat for a spicy lift.

Serves: 4 adults

Preparation Time: 5 minutes

Cook Time: 35 minutes

Ingredients:

• 1/2 tablespoon cooking oil of choice
• 1 leek chopped
• 4 – 6 tablespoons of Kasouni (or curry paste) depending on how hot you like it.
• 400 grams of pumpkin chopped into cubes
• 3 small carrots, peeled and chopped into 1 cm pieces
• 1 capsicum cut into 4-6 pieces
• 400 ml tin of chick peas
• 400 ml tin coconut cream
• 400 ml tin of coconut milk
• rice to serve (for 4 people)
• 70 grams of fresh spinach leaves chopped
• bunch of fresh coriander leaves
• lime to serve

Steps:

1. To a warm pan add the oil then the leek and stir until it softens
2. Add the Kasouni and stir
3. Add the pumpkin, carrot, capsicum, and chick peas
4. Stir to coat and then add the coconut milk and coconut cream
5. Set the rice to cook according to packet instructions
6. Bring to a medium simmer and with lid off simmer for 25 minutes stirring occasionally
7. Add the chopped fresh spinach to the cooking curry and cook for a further 5 minutes
8. Serve with the rice, and topped with fresh coriander leaves and a lime slice

 This post is linked to Veggie Mama’s Meatless Monday