This Little Pig is feeling a little sassy and spicy this week. Thinking fondly of the Chai Tea's, the fragrant rich curries & the man with no teeth yelling "caaaoooooooow!" whilst pointing at a herd of cows, takes This Little Pig back to a lovely trip to India last year. So This Little Pig leapt into the kitchen to give a vegetarian curry a 'red hot go.' Paisley the greyhound, This Little Pig's mascot, found the whole experience extremely stressful, but This Little Pig thrived under the warming spices, the sizzling of garlic & onion & the aromas wafting out of the kitchen.
So rustle around in your produce box, find some fabulous fresh ingredients & get cooking this divine spiced pumpkin, chickpea & coconut milk curry. *This blog is dedicated to our fabulous vegetarian friends Amelia, Genevieve & Tanya, we think you would love bacon if you tried it but This Little Pig still respects your decisions. Oink.
Spiced Pumpkin, Chickpea & Coconut Milk Curry
Serves 4-6 Piglets, Cooking Time: 20 Mins, Prep Time: 15 Mins
½ x Cinnamon stick (snapped in half to release the flavor)
1 Tbs. Garam Masala
1 Tsp. Turmeric
1 Tbs. Curry Powder
1 Tsp. Paprika
3 x Cardamom Pods (pierced and bruised to release the flavor)
1 Tsp. Cumin Seeds
1 Tsp. Ginger Ground
3 Tbs. Peanut Oil
1 x Butternut Pumpkin
2 x Red Shallots
6 x Garlic Cloves (local garlic if possible piglets)
25 Grams x Fresh Mint
25 Grams x Fresh Coriander
1 x Can Chickpeas
1 x 400ml Can of Light Coconut Milk
1 cup x Frozen Peas
2 Tbsp. Gourmet Stock
2 Cups x Basmati Rice
8 x Papadums
Fresh Chilli if you like it hot, hot, hot.
A dollop or two of natural yoghurt to serve.
How To Make it Fabulous:
Finely dice garlic & onion.
Cut your butternut pumpkin into squares and chop off the skin.
Drain chickpeas & rinse.
Pop your rice in a pan on high with 2 cups of water; boil until water is completely absorbed for fabulous fluffy rice.
Heat your casserole dish on a high heat and once hot to trot add your spice mix. Stir constantly for around 1 minute or until the spices are browning and the air is full of spicy smells.
Pour in your vegetable oil and continue to stir for another minute.
Add in your garlic & onion and cook until starting to go translucent.
Add in 1 cup of water at this point & continue to cook the spices & garlic.
Throw your pumpkin pieces into the dish and coat with the spices & oil.
Pour in the gourmet stock & 1 cup of water.
Stir through, then pop on the lid and lower the heat to continue cooking for 5 mins.
After the 5 minutes are up, pour in the chickpeas, peas & coconut milk.
Stir & let simmer for a further 5 mins.
Finely dice mint & coriander (use the roots too on the coriander) & mix through the curry.
- Pop your papadum's in the microwave on a plate for 1 minute until bubbly and crunchy.
- Serve out your fluffy rice.
Top your curry with fresh chilli if you are a daring Piglet (although there is a nice warmth already from the other spices) & dollop on a spoonful of natural yoghurt.
Serve out your fragrant spiced curry & devour with squeals of delight.