Pumpkin and Chickpea Curry.
2 tsp Turmeric, 2 tsp Coriander, 1 tsp Cayenne, 2 tsp Cumin, 2 tsp curry powder and 1 tbsp Fenugreek.
The flesh of a small pumpkin, 2 peppers (halved, save the other bits for the next recipe), half a sad leek, a small red onion, a bit of fresh ginger OR 1 tsp of ground ginger, 2 cloves garlic, a tin of chickpeas and a tin of tomatoes. I also used 2 dollops of tomato puree from the freezer.
Sweat the spices in the oil for a few minutes, add a grind of black pepper and some salt.
Peel and dice the onion and garlic, peel and very finely slice the ginger then mince and add to the spices, stir to coat with the oily mixture. Slice the half leek lengthways and dice, the deseed and dice both the half peppers and add to the pot, add the prepared pumpkin, stir and sweat for a few minutes.
Tip in the tomatoes, chopped, the tomato puree, the drained and rinsed chickpeas and about 1/3rd pint of water or veg stock. Bring to simmer and cook for 20 minutes, stirring occasionally.
Cool and keep in fridge for about 4 days, I have never frozen this as the pumpkin is soft, I think that after freezing it would turn to mush on reheating.
I have however used the dry sweated veg mix to make pasties, very tasty, and served with a spicy tomato sauce.
As a token gesture to the Spring like weather, and the profusion of second flush flowers around I made this.
Dice 2 sticks celery, and the leaves, a bunch of spring onions, half a green and half a yellow pepper and a few rashers of bacon ( these weighed 100 gm) Sweat in a little oil for around 10 minutes.
Then add a tin of chopped tomatoes, and the tin full of water, 2 tsp Italian mixed herbs, 1 tsp dried Basil and a good grind of black pepperI also added a dollop of frozen tomato puree. Bring to simmer and cook on low for 20 minutes till thick.
Once cool chill and freeze. This smells and tastes fresh and spring like, I add some fresh basil leaves just before serving over cooked pasta.