This week's catch-up Cookbook Challenge was an epic fail! It had nothing to do with the recipe mind you. Well I'm assuming it was my fault due to my rather large deviation from the ingredients. It all started so well too, with good intentions of maximising today's vegetable intake and providing lunch for my colleagues tomorrow.
Never mind, cook and learn. And what I learned today was not to use the coconut version of evaporated milk thinking it will behave like proper coconut milk because it WON'T. It curdles and should only ever be added at the last minute on a low heat due to having barely any fat content. Of course I know this NOW. Which is a real shame because the curry looked and smelled great before it all went wrong.
I think you should give the recipe a try and follow the ingredients to the letter because I'm going to have another go and I promise to do as Curtis Stone asks in Issue 4 of the MasterChef magazine which is where it comes from.
Ingredients - serves 4
100gm dried chickpeas or 1 x 400gm tin - if using dried cover in boiling water and soak for 40 minutes or until water goes cold
2tbs olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
2cm piece of ginger, grated
2 long green chillies, seeded and finely chopped
2 long red chillies, seeded and finely chopped
400gm butternut pumpkin, peeled and chopped into 3cm pieces
1 large carrot, cut into 3cm pieces
2tsp garam masala
2tsp ground coriander
2tsp caraway seeds, toasted
1/2tsp ground cumin
1/2tsp ground turmeric
juice of 1 lime
1tbs brown sugar
2 x 400ml cans of coconut milk - use the real deal!
1/4 cup coriander, roughly chopped and extra to serve
Sort out your chickpeas if using dried ones or drain the tinned ones and rinse well.
Heat the oil in a large pot over a medium-high heat and cook off the onion, ginger, garlic and half the chillies for about 4 minutes or until soft.
Add pumpkin, carrot, chickpeas and spices and cook stir for another 3 minutes. Add the lime juice and sugar and cook for another 2 minutes.
Add 250ml water and the coconut milk. Bring to the boil and then reduce heat and simmer for 35 minutes or until the vegetables are soft. Season and stir in the chopped coriander.
Serve with rice and garnish with remaining chillies and extra coriander.