Hosehead
Executive Member
I over slept this morning, didn't have breakfast and didn't pack lunch... I can feel my stomach starting to digest itself
A little fasting now and then is a good thing. Gandi did it.
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What's for supper?
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A little fasting now and then is a good thing. Gandi did it.
P
Picard
Guest
I'm still here. The sushi was delicious and I don't have an upset stomach.
blunomore
Honorary Master
Leftovers from last night's rice and black bean pilaf
Pumpkin and chickpea curry
Avocado salad
Pumpkin and chickpea curry
Avocado salad
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Picard
Guest
Hey, that's a good idea. I have chickpeas and pumpkin ... butternut actually.
How did you make it?
blunomore
Honorary Master
I still have to cook it for tonight
Here is a recipe:
1 tablespoon vegetable oil
2 cloves garlic, finely sliced
2 cm piece ginger, finely sliced
1 small red chilli, finely sliced
1/2 teaspoon mustard seeds
6-10 curry leaves
1/2 teaspoon turmeric
200 grams pumpkin, diced into 2cm cubes
400 millilitres coconut cream
400 grams can of chickpeas, drained
2 pinches salt
2 tablespoons fresh coriander, chopped
Pumpkin and chickpea curry
Heat the vegetable oil in a medium sized saucepan with a lid. Gently fry the garlic, ginger, and mustard seeds till fragrant. Add the curry leaves and turmeric and increase the heat. When the mustard seeds begin to pop, add the pumpkin, coconut cream, chickpeas and salt to taste. Cover and gently simmer for about 20 minutes. Remove the lid and simmer till reduced to your desired consistency. Serve topped with fresh coriander.
Hosehead
Executive Member
Oh I am so glad to read this. You see you don't know how lucky you are. Can you imagine if you had eaten the sashimi or something? and over on TK they talking about putting cling film over the toilet bowel and all kinds of twisted things.
P
Picard
Guest
I still have to cook it for tonight
Here is a recipe:
1 tablespoon vegetable oil
2 cloves garlic, finely sliced
2 cm piece ginger, finely sliced
1 small red chilli, finely sliced
1/2 teaspoon mustard seeds
6-10 curry leaves
1/2 teaspoon turmeric
200 grams pumpkin, diced into 2cm cubes
400 millilitres coconut cream
400 grams can of chickpeas, drained
2 pinches salt
2 tablespoons fresh coriander, chopped
Pumpkin and chickpea curry
Heat the vegetable oil in a medium sized saucepan with a lid. Gently fry the garlic, ginger, and mustard seeds till fragrant. Add the curry leaves and turmeric and increase the heat. When the mustard seeds begin to pop, add the pumpkin, coconut cream, chickpeas and salt to taste. Cover and gently simmer for about 20 minutes. Remove the lid and simmer till reduced to your desired consistency. Serve topped with fresh coriander.
I don't have vegetable (sunflower oil) but I do have olive oil and real butter.
And I'm also going to give the coriander a miss. I just don't have it.
All the other things I have.
I'm about to start.
EDIT: Just before I start ... why are the chickpeas more than the pumpkin?
P
Picard
Guest
That's vague.
May I suggest Alton Brown's "Good Eats"?
[video=youtube;aMBMoTag-Mk]http://www.youtube.com/watch?v=aMBMoTag-Mk[/video]
Beef curry & rice? If I had a gas chromatography–mass spectrometer I would break it down for you but I don't
Kornhub
Blackburn Fan
Pizza 
P
Picard
Guest
Kornhub
Blackburn Fan
blunomore
Honorary Master
How did it come out ? My dish was lovely, with the exception that it has no kick, so I served it with chilli achaar.
blunomore
Honorary Master
Vegetable curry with poppadoms, roti & green salad
Kornhub
Blackburn Fan
Soup
Drifter
Honorary Master
Wednesday, probably spaghetti bolognaise or fish and chips.
blunomore
Honorary Master
How do you prepare this ?
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