Egads the pumpkins are taking over the rainbow region – soon it will all be green pumpkin vines growing over trees and verges, footpaths, gardens and fences, laden with plump orange fruit. Yes it is a very good year for pumpkins. Carrie D, a.k.a. the cowboy’s sweetheart (check out her fabulous country music show, Saturdays 10 – 12 on bayfm), did belly in February 2010 and shared a favourite way with pumpkin.
CARRIE’S PUMPKIN AND RED LENTIL VINDALOO
¾ cup of red lentils
500g pumpkin roughly chopped
600g chicken pieces (optional)
1 medium white onion, chopped
4cm piece ginger, grated
2 cloves garlic, crushed
¼ cup vindaloo curry paste
400g can coconut milk
2 handfuls spinach leaves
Other steamed vegetables can be substituted or added, including eggplant, beans, broccoli for a vegetarian version.
1/ Cook lentils in boiling ater until just tender. Drain.
2/ Steam pumpkin until just tender.
3/ Combine chicken, onion, ginger and garlic and cook in oil for 5 mins.
4/ Stir curry paste into mix and cook until smells good.
5/ Add lentils, pumpkin, coconut milk and cook until sauce thickens and chicken is cooked through. Don’t overcook so that pumpkins lose their form.
6/ Remove from heat and add spinach leaves and toss so that they wilt.
7/ Serve with rice, plain yogurt and sliced cucumbers.