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Sunday, November 3, 2013

Pumpkin and Cauliflower Curry

Because it's so much more fun to cook with friends!

OK, so I have had this recipe idea rolling around the ol' noggin for quite some time now.  But I just knew that it would be more fun to prepare this with/for friends, so I put off testing this recipe until I found some willing victims taste-testers.  Which, given my busy schedule, and the fact that most people who showed interest don't even live in the same city as me, was much more complicated than I had anticipated.  So I was thrilled when my buddy Mikey said that he and his wife would be kind enough to allow me into their kitchen to create a huge mess, as well as some deliciously awesome curry.  And I'm so glad they did!  It was a blast!

Mikey helped by making the brown basmati rice and pouring us each a glass of his very own home-made wine.  The curry itself came together pretty quickly.  I measured out the spices I used, but wasn't satisfied so I kept adding a dash more here and there.  I'll post measurements for what I think I ended up putting in.  However, since it was sort of last minute that I planned to cook at Mikey's, and I was a hundred miles away from home- and the ingredients I had already purchased!- I will be making this again soon.  Any adjustments I make to the spices I'll note in an updated version of the recipe.  I'm also thinking I might add cinnamon or cloves next time.  Hmmmm....

In any event, this dish was a real crowd pleaser, so if anyone's interested in joining me for round two, I'd be happy to cook for you!

Oh, also, I really wanted to serve naan with this, but store-bought naan is not vegan.  So I improvised!  I bought whole wheat pita bread, spread 3 pieces with butter and chopped garlic, and baked in the oven at 350 for about 10 minutes, until crisp-ish.  Ta-da!  Homemade pretend pita bread naan!  It was delicious.

1 large onion, chopped
4 cloves garlic, chopped
2 cups canned pumpkin (NOT pumpkin pie filling)
15 oz can light coconut milk
2 Tbsp curry powder
2 tsp cumin
1 tsp ground coriander
1/4 tsp cayenne
1 lb cauliflower florets
15 oz can garbanzo beans, drained and rinsed
Salt and pepper

In a large saute pan, cook onion and garlic on medium heat until onion is soft, about 6 minutes.  Add the pumpkin and slowly whisk in the coconut milk until well combined. Stir in the curry, cumin, coriander, and cayenne.  Add the cauliflower and garbanzo beans, and continue to cook on medium heat for about 15-20
 minutes, stirring occasionally.  The curry is done when the cauliflower is cooked through.  Season with salt and pepper, to taste and serve with rice.

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