At L’Artichaut, we’re beating the January Blues one spoonful at a time.
Ed has been cooking a new curry a week for a couple of months now. It’s a great way to eat vegetarian food during the week, but also to find new recipes for winter vegetables like cauliflowers, pumpkin and squashes.
This recipe comes from his friend Eric and it truly delicious and comforting.
- 1 small crown squash or 1/2 large pumpkin.
- ground spices
Heaped TBS ground coriander
1/2 TBS ground fenugreek
pinch on garam masala
few pinches of ground nutmeg
1/2 tsp turmeric
1/2 tsp ground cumin
heaped tsp of crushed chilli
pinch of asafoetida
huge 3 finger pinch of dried methi leaves (fenugreek leaves)
- whole spices
1/2 tsp whole black pepper
heaped tsp mustard seeds
1 inch cinnamon stick
2 bay leaves
big pinch of fresh curry leaves*
- 1 large onion, 1 head of garlic, 1/2 inch of ginger all finely minced
- 2 tins of chick peas **
Chop the squash/pumpkin into bite sized chunks and roast for about 45 min or until cooked. Put it on the side.
Heat a load of olive oil in a big pot on low heat. Put the whole spices in first and warm them up in the oil. 20 sec or so. Add the onions, garlic and ginger. Fry it all till it starts to brown.
Add ground spices and fry some more till it starts to stick. Add chick peas (or just chick pea water), a little extra water, and simmer for 1 hour. Add pumpkin (and chick peas if needed), stir it all around to warm up the pumpkin, and eat it with either rice or bread.
Note: You can also cook this whole thing in coconut oil which is even better! I only do this for special occasions though.
* I keep mine in a container in the freezer in bulk
** I get them from sainsbury’s where they tend to not be over cooked. If yours are on the soft side only add the water for the long cook or they will be over done