Vegetable and Chick Pea Curry
July 23, 2012
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
This post is linked to Veggie Mama’s Meatless Monday
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