Creamy Pumpkin Curry

by Diana

Halloween always makes me think of those very simple yet essential privileges that living in London offers. We never celebrated this 'feast', not necessarily because it was pagan, but possibly because it was dangerous. I never drove my pink tricycle in the streets around my neighbourhood as even in the 1990’s my overprotective parents, rightly so, feared for thieves and kidnappers. I cannot really imagine what could happen now if a bunch of children are out and about in the streets in Caracas, knocking on strangers doors and demanding sweets. Furthermore, with so many basic foods shortages, it’s hard to think of what could people give away, if they can afford to be generous at the moment. There is one other thing in my mind, very much linked to the previous idea, and that is food waste. I am creative, don’t take me wrong, and I strongly support pumpkin carving as with any other art activities, it could be good for your wellbeing, specially if it's done as a family. But if on the following day you could use your spooky sculpture leftovers to cook something together, then that would not just balance out your kids' nauseating sugar intake, but could also give you an excuse of another family gathering during which, in the back of your mind, you could be grateful for those very simple, yet essential moments of freedom that other families are not able to afford. 

© The Teaspoon

Ingredients

1 kg pumpkin, peeled and diced in cubes of about 2x2cm.

250 g chicken breast, pan sealed and diced in cubes of approximately 2x2cm (optional)

2 onions, finely chopped

2 garlic cloves, finely chopped

1 stalk lemongrass, finely chopped

1 tablespoon Thai green curry paste 

1 teaspoon black pepper 

2 tablespoon extra virgin olive oil 

1 teaspoon mild or spicy curry powder

1 teaspoon ground turmeric 

1 piece of approximately 2-3cm fresh ginger, peeled and finely chopped 

5 cardamom pods 

Handful mint leaves

400 ml can chickpeas, drained and rinsed 

400 ml chicken or vegetable stock 

400 ml can coconut milk

1-2 tablespoon sea salt or salt in flakes 

150 unsalted cashews 

100 g pumpkin seeds (reserve a few for the garnish)

Directions

In a large pan heat the olive oil and add the onions, garlic, lemongrass, curry paste, cardamom, ginger, turmeric, curry powder and pepper. Salute for approximately 3-5 minutes at medium heat until onions are crystallised.  

Incorporate the diced pumpkin, sealed chicken (if using) and combine with a wooden spoon. Pour in the chicken or vegetable stock and the coconut milk. Add the chickpeas and the salt. Turn up the heat and cook for about 10-15 minutes, until the pumpkin is tender but not too soft. The sauce should reduce and thicken enough during this time but if not let it simmer for a few more minutes. If using chicken make sure the dices are cooked throughout. Finish by adding the mint leaves, pumpkin seeds and the cashews.

1. Garnish each plate with a tablespoon of pumpkin seeds and a few mint leaves. Serve with rice of your choice and naan bread. 
   
   

   Adapted from www.bbcgoodfood.com
   
   

   

   © The Teaspoon

   
   

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